Vegan Baja Cauliflower Tacos

🥘 Ingredients

• black pepper
  1 tsp
• blackening spice
  2 tsp
• cauliflower florets
  1 unit
• cilantro
  1 unit
• cooking oil
  2 tbsp
• flour tortillas
  4 unit
• guacamole
  ½ cup
• jalapeño
  1 unit
• lime
  1 unit
• radishes
  1 unit
• red cabbage and carrot mix
  1 unit
• salt
  1 tsp
• sugar
  2 tsp
• vegan chipotle mayonnaise
  2 tbsp

🍳 Cookware

• baking sheet
• small bowl
• medium bowl
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Cut cauliflower florets into bite-size pieces if necessary. Toss cauliflower on a baking sheet with a large drizzle of cooking oil , half the blackening spice , salt , and black pepper . Roast on top rack until cauliflower is slightly charred and tender ⏱️ 20 minutes .

   cauliflower florets: 1 unit, cooking oil: 2 tbsp, blackening spice: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Meanwhile, halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice into half-moons. Thinly slice radishes . Zest and halve lime . Roughly chop cilantro .

   jalapeño: 1 unit, radishes: 1 unit, lime: 1 unit, cilantro: 1 unit
3. 

   3

   In a small bowl , combine jalapeño, radishes, juice from half the lime, 1 tsp of the sugar , and a pinch of salt. Microwave for ⏱️ 30 seconds ; set aside to pickle, stirring occasionally.

   sugar: 2 tsp
4. 

   4

   In a medium bowl , combine red cabbage and carrot mix , half the cilantro, half the lime zest, juice from remaining lime, remaining sugar, and salt and pepper to taste.

   red cabbage and carrot mix: 1 unit
5. 

   5

   In a second small bowl , combine vegan chipotle mayonnaise , 1 tsp water, and a pinch of lime zest to taste. Season with salt and pepper.

   vegan chipotle mayonnaise: 2 tbsp
6. 

   6

   Once cauliflower is done roasting, wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .

   flour tortillas: 4 unit
7. 7

   Divide tortillas between plates. Spread half the chipotle-lime mayo in a line across the center of tortillas; fill with cabbage slaw (draining first) and cauliflower. Top tacos with guacamole , remaining chipotle-lime mayo, and as many pickled veggies (draining first) as you like. Garnish with remaining cilantro and serve.

   guacamole: ½ cup