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In our Spicy Cauliflower Tacos, the slaw plays a crucial role in balancing the spicy, roasted cauliflower with its refreshing crunch and vibrant colors. Green cabbage provides a crisp texture and mild flavor, while red cabbage contributes a pop of color and a subtle sweetness. These two varieties of cabbage not only add visual appeal but also pack a nutritional punch, offering fiber and essential vitamins.

Spicy Cauliflower Tacos with Slaw

Discover the vibrant flavors of Spicy Cauliflower Tacos with Slaw, a delectable plant-based dish that's perfect for any occasion. This recipe combines roasted cauliflower's spicy kick with a refreshing slaw, creating a delightful balance of heat and crunch. Rich in nutrients and low in calories, these tacos are not only satisfying but also promote a healthy lifestyle. Perfect for casual dinners or special gatherings, they appeal to all eaters, whether vegan, vegetarian, or omnivore. Enjoy this colorful, nutrient-packed meal that's as beautiful as it is delicious!
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Ingredients
  

For the Spicy Cauliflower:

1 medium head of cauliflower, cut into small florets

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

Juice of 1 lime

For the Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 large carrot, grated

1/4 cup fresh cilantro, chopped

1 tablespoon apple cider vinegar

1 tablespoon agave syrup (or honey)

Salt and pepper to taste

For Assembly:

8 small corn tortillas

Avocado slices (for topping)

Lime wedges (for serving)

Extra fresh cilantro (for garnish)

Instructions
 

Preparation of the Cauliflower:

    - Preheat your oven to 425°F (220°C).

      - In a large mixing bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, cayenne pepper, salt, and pepper until all pieces are well coated.

        Roasting the Cauliflower:

          - Spread the seasoned cauliflower evenly on a baking sheet lined with parchment paper.

            - Roast in the preheated oven for 25–30 minutes, flipping halfway through, until the cauliflower is tender and slightly charred.

              Making the Slaw:

                - In a large bowl, combine the shredded green cabbage, red cabbage, grated carrot, and chopped cilantro.

                  - In a separate small bowl, whisk together the apple cider vinegar, agave syrup, salt, and pepper.

                    - Pour the dressing over the slaw mixture and toss to combine. Taste and adjust seasoning as necessary.

                      Heating the Tortillas:

                        - In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable. Alternatively, wrap them in a clean kitchen towel and microwave them for 20–30 seconds.

                          Assembling the Tacos:

                            - Place a generous amount of roasted cauliflower on each tortilla.

                              - Top with a handful of slaw, a few slices of avocado, and a sprinkle of fresh cilantro.

                                - Squeeze fresh lime juice over the top and serve with extra lime wedges on the side.

                                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings