Roasted Cauliflower Tacos with Spiced Slaw

Team: Lyndon Bulldogs

Host School: Lyndon Town School - Kingdom East Afterschool Programs

Age Group: Middle School


1 large head of cauliflower

1 small head of purple cabbage

3-4 medium carrots (peeled)

1 bunch of cilantro

1 lime

1/3 c mayo

2 TBS Apple cider vinegar

2 tsp salt (1 tsp each for florets and slaw)

1 tsp pepper (1 tsp each for florets and slaw)

1 tsp cumin

1 tsp parsley

1 tsp smoked paprika

1 tsp chili powder

1 tsp cumin

2 TBS oil

7-8 corn tortillas

1 lime


Preparation Instructions

1. Preheat oven to 350

2. Cut cauliflower into bite sized florets and place into a medium sized bowl. Add seasonings (smoked paprika, chili powder, salt, pepper, and cumin) and oil and mix thoughroughly. Place florets on a lined baking sheet, bake for 15 minutes until florets are lightly browned and tender.

3.  While cauliflower is baking, make cole slaw. Shred cabbage and carrots in food processor until fine julienne. Combine vegetables with mayo, apple cider vinegar, salt, pepper, parsley, and cumin. Set aside in fridge to cool.

4. Warm tortillas by placing one in a saute pan on medium heat and warming for 30 seconds on each side

5. Finely chop cilantro and slice lime into quarters for garnish

5. Assemble tacos: tortilla on bottom, 4-5 florets, small handful of slaw, sprinkle of cilantro, lime on the side

6. Enjoy!