Vegan Spice Market Cauliflower Tacos

🥘 Ingredients

• black pepper
  ½ tsp
• cauliflower florets
  2 c
• cilantro
  2 tbsp
• coleslaw mix
  2 c
• cooking oil
  1 tbsp
• cumin
  1 tsp
• curry powder
  1 tsp
• flour tortillas
  4 unit
• garlic powder
  ½ tsp
• lime
  1 unit
• salt
  1 tsp
• sugar
  1 tsp
• vegan mayonnaise
  ¼ cup

🍳 Cookware

• baking sheet
• large bowl
• small bowl
• baking sheet

1. 

   1

   cumin curry powder vegan mayonnaise cauliflower florets lime flour tortillas coleslaw mix garlic powder cilantro sugar cooking oil salt black pepper

   cumin: 1 tsp, curry powder: 1 tsp, vegan mayonnaise: ¼ cup, cauliflower florets: 2 c, lime: 1 unit, flour tortillas: 4 unit, coleslaw mix: 2 c, garlic powder: ½ tsp, cilantro: 2 tbsp, sugar: 1 tsp, cooking oil: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp
2. 

   2

   Wash and dry all produce. Cut cauliflower florets into bite-size pieces if necessary. Toss on a baking sheet with cooking oil, cumin, garlic powder, salt, and black pepper. Roast in the oven ⏱️ 20 minutes until browned and tender.
3. 

   3

   Meanwhile, zest and halve lime. Roughly chop cilantro.
4. 

   4

   In a large bowl , combine sugar, 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.
5. 5

   In a small bowl , combine vegan mayonnaise, curry powder, and sugar. Stir until thoroughly combined. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and black pepper to taste.
6. 6

   Once cauliflower is done roasting, place flour tortillas on a second baking sheet and bake until lightly browned ⏱️ 2 minutes . Divide tortillas between plates; spread with a thin layer of curry mayo. Top with roasted cauliflower and slaw. Garnish tacos with cilantro and drizzle with any remaining curry mayo. Serve.