Equipment
- Oven
Ingredients
Taco Filling Ingredients
- 1 head cauliflower, cut into florets (about 6 cups)
- 15 oz canned chickpeas, drained and patted dry
- 1 tbsp maple syrup
- 1 tbsp coconut aminos
- 1 tbsp curry powder
- 1 tsp chili powder
- ½ tsp cumin
- 1 tsp sea salt
- ½ tsp black pepper
Dairy-Free Avocado Lime Crema Ingredients
- ½ ripe avocado
- ½ cup plain unsweetened vegan yogurt
- 1 lime, juiced
- ½ tsp red pepper flakes
- 1 cup cilantro, stems and leaves
- ¼ cup fresh dill
- ¼ cup fresh mint
- ½ cup water
- salt and pepper, to taste
Slaw Ingredients
- 1 cup red cabbage, shredded
- 2 Tuscan kale leaves, finely chopped
- ¼ red onion, thinly sliced
- 2 mini sweet red peppers, thinly sliced
- ½ lime, juiced
- 1 tsp maple syrup
- salt and pepper to taste
To Serve Ingredients
- 12 6” almond flour or corn tortillas
Method
- Preheat oven to 400 degrees and line a large metal baking sheet with parchment paper. Add the maple syrup, coconut aminos, and seasonings to a medium mixing bowl and stir to combine. Add in the cauliflower and chickpeas and toss to coat. Spread on the prepared baking sheet and bake for 25 minutes, stirring halfway through, until the cauliflower has darkened on the edges.
- Meanwhile, prepare the crema by adding all ingredients to a blender and pureeing until smooth and creamy. Season to taste. Next, prepare the slaw by adding all ingredients to a bowl and tossing to combine. Set aside.
- Warm the tortillas oven an open flame, or in a skillet, until the edges are just slightly charred. Fill each tortilla with a layer of crema, roasted cauliflower and chickpeas, and top with the slaw.
Nutrition
Serving 1tacoCalories 144kcalCarbohydrates 25gProtein 5gFat 4gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 1gSodium 358mgPotassium 380mgFiber 6gSugar 4gVitamin A 876IUVitamin C 47mgCalcium 69mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
