Spice Market Chicken & Cauliflower Tacos

🥘 Ingredients

• black pepper
  ½ tsp
• cauliflower florets
  12 oz
• chicken breast
  8 oz
• cilantro
  1 unit
• coleslaw mix
  4 oz
• cooking oil
  2 tbsp
• cumin
  1 tsp
• curry powder
  1 tbsp
• flour tortillas
  4 unit
• garlic powder
  ½ tsp
• lime
  1 unit
• salt
  2 tsp
• sugar
  1 tbsp
• vegan mayonnaise
  2 tbsp

🍳 Cookware

• baking sheet
• large bowl
• small bowl

1. 

   1

   Adjust oven rack to top position and preheat oven to 450°F. Wash and dry produce. Cut cauliflower florets into bite-size pieces if necessary. Toss on a baking sheet with a large drizzle of cooking oil , cumin , garlic powder , salt , and black pepper . Roast on top rack until browned and tender ⏱️ 18 minutes .

   cauliflower florets: 12 oz, cooking oil: 2 tbsp, cumin: 1 tsp, garlic powder: ½ tsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Meanwhile, zest and halve lime . Roughly chop cilantro .

   lime: 1 unit, cilantro: 1 unit
3. 

   3

   In a large bowl , combine ½ tsp sugar , ½ tsp salt , and juice from the lime. Stir until sugar dissolves. Add coleslaw mix and as much lime zest as you like; toss until thoroughly combined. Refrigerate until ready to serve.

   sugar: 1 tbsp, salt: 1 tsp, coleslaw mix: 4 oz
4. 

   4

   In a small bowl , combine vegan mayonnaise , 1 tsp curry powder , and ¼ tsp sugar. Stir until thoroughly combined. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

   vegan mayonnaise: 2 tbsp, curry powder: 1 tbsp
5. 5

   Once cauliflower is done roasting, place flour tortillas on a second baking sheet and bake on top rack until lightly browned ⏱️ 1 minutes .

   flour tortillas: 4 unit
6. 6

   Divide tortillas between plates; spread with a thin layer of curry mayo. Top with roasted cauliflower, chicken breast , and slaw. Garnish with cilantro and drizzle with any remaining curry mayo. Serve.

   chicken breast: 8 oz