Name: Roasted Cauliflower Tacos with Broccoli-Mango Slaw & Cilantro Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (340 g) pkgs broccoli slaw; 1 ½ medium heads cauliflower; 1 small bunch cilantro; 6 cloves garlic; 1 ½ jalapeño peppers; 3 limes; 1 ½ mangoes; ¾ cup plain Greek yogurt; 1 cup pumpkin seeds; 18 small corn tortillas; chili powder; cumin, ground; extra virgin olive oil; paprika; salt

Roasted Cauliflower Tacos with Broccoli-Mango Slaw & Cilantro SauceRoasted Cauliflower Tacos with Broccoli-Mango Slaw & Cilantro Sauce — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ (340 g) pkgs broccoli slaw

1 ½ medium heads cauliflower

1 small bunch cilantro

6 cloves garlic

1 ½ jalapeño peppers

3 limes

1 ½ mangoes

¾ cup plain Greek yogurt

1 cup pumpkin seeds

18 small corn tortillas

chili powder

cumin, ground

extra virgin olive oil

paprika

salt

Instructions

Preheat oven to 230°C (450°F). Line two baking sheet pans with aluminum foil to make cleanup easier (optional).

Wash and dry the fresh produce.

Peel and mince garlic; place in a large bowl.

Add oil and spices to the bowl with the garlic; whisk to combine the spice oil.

Cut leaves from each cauliflower, separate into bite-sized florets, and cut the thick stems into smaller pieces; add to the bowl with the spice oil and toss to coat. Divide between the baking sheets and spread out in an even layer. (Reserve bowl for later use.)

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until cauliflower is golden brown and tender, about 20 minutes. Remove from oven.

Meanwhile, peel mangoes and slice flesh away from the pits, starting with the flat sides. Small dice and place in the reserved bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Small dice and add to the bowl with the mango. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half of the cilantro to the bowl. (Place remaining cilantro in a small bowl and set aside for the sauce.)

Juice half of the limes into the bowl with the mango. Add broccoli slaw, pumpkin seeds, and salt; toss to combine the slaw and set aside. (Reserve remaining limes for the next step.)

Juice reserved limes into the bowl with the cilantro; add yogurt and salt. Whisk to combine the sauce and set aside.

Warm tortillas in a skillet, oven, or microwave (optional).

To serve, divide tortillas between plates; fill with slaw, cauliflower, and sauce. Enjoy!

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