Sweet and Spicy Cauliflower Tacos with Red Cabbage Slaw
A little while back I was browsing instagram, as one does, when I came across an instagram story from Tara O’Brady, the author of the Seven Spoons blog and cookbook. The story was a very loose recipe for roasted cauliflower with honey, hot sauce and nutritional yeast. As soon as I saw it I was sure to screenshot so that I could try this combo later. When I finally did give it a try, it was love at first bite haha. Since that first time I’ve fooled around with the quantities of the ingredients to get, in my opinion, the perfect sweet, spicy and salty flavour combo.
I have a mole skin notebook where I write down all my ideas, lists and just random stuff. This is the book where I write down my recipe ideas and my different recipe tests. I have a page dedicated to recipe ideas that I want to try. After making this sweet and spicy cauliflower, I knew that I had to incorporate it into a recipe somehow. I thought about it a bit and decided that tacos would be the perfect place to use this delicious cauliflower concoction.
I know that tacos are more of a summery dish, but it is spring after all and I can’t help but get excited for summer. So consider this a little piece of summer to pull you through the upcoming dreariness that is April, or as I like to call it, the November of the spring.
Thanks for this inspiration Tara!
xx
Ashley
Ingredients
- chopped cilantro
- sliced avocado
- 8 tortillas of choice
Red Cabbage Slaw
- 4 cups shredded red cabbage
- 1/4 cup lime juice
- 1 tablespoon olive oil
- 2 teaspoons maple syrup
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- a pinch of salt
Sweet and Spicy Cauliflower
- 1 large head of cauliflower
- 3 tablespoons honey
- 1 tablespoon neutral oil
- 2 teaspoons hot sauce (I use Siracha)
- 1/2 teaspoon salt
- 1 tablespoon nutritional yeast
Instructions
For the Red Cabbage Slaw
- In a measuring cup, measure out the lime juice, then add the oil, maple syrup, cumin, coriander and salt. Whisk to combine. Place the shredded cabbage in a medium mixing bowl and pour the dressing over. Use your hands to ,massage the dressing into the cabbage.
- Cover the bowl with plastic wrap and place it in the fridge to marinate while you prepare the cauliflower.
For the Sweet and Spicy Cauliflower
- Preheat the oven to 450ºF. Meanwhile, cut the cauliflower into florets and give it a good rinse. Pat the florets dry with a clean tea towel and transfer them to a large baking sheet.
- In a small saucepan over medium heat, whisk together the honey, oil, hot sauce and salt. Bring to a low simmer, whisking constantly, then remove from the heat.
- Pour the spicy honey sauce over the cauliflower and toss to coat. Pop the cauliflower into the preheated oven and bake for about 25-30 minutes, turning every 10 or so minutes.
- The cauliflower should be slightly charred in places when it's done. Remove it from the oven and sprinkle over the nutritional yeast, toss to coat.
To Assemble the Tacos
- Wrap the tortillas in foil and place them in the turned off (but still warm) oven to heat up a bit.
- I love doing DIY tacos, so simply place all the ingredients on the table and let people do their thing!
