Sriracha Roasted Cauliflower Tacos with Quick Red Cabbage Slaw

I don’t think cauliflower gets celebrated enough. Could it be because it looks like a lumpy white veggie brain? I can’t imagine that would deter anyone, right? Lately I have been falling for cauliflower because despite its brain-like looks, it’s a super versatile vegetable and that means it can become SO many different things. Prepared well, cauliflower is absolutely something to get excited about it. And I like this combo because the florets get a spicy jacket just before roasting.

You could say they go from ho-hum to OH-YUM!

🙂

Also I think tacos should count as one of the universal love languages. You make me tacos and I love you. It’s simple. Plus they (finally) got their own emoji this year! Whoa. I’m thinking it’s safe to say it’s the year of the taco.

Sriracha Roasted Cauliflower Tacos with Quick Red Cabbage Slaw, serves 2-3.

1 head cauliflower
3-4 tablespoons Sriracha
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon olive oil

For the slaw:
1/3 to 1/2 red cabbage, shredded
1-2 carrots cut into matchsticks or cubed
1/4 cup mayo
juice from 1/2 lime (use the rest to serve alongside these)
2 teaspoons rice vinegar
salt and pepper to taste
1-2 tablespoons chopped green onion

Remove any leaves from the head of cauliflower and cut into small, bite-sized florets. Blanch in boiling, salted water for 2-3 minutes. In a small bowl or glass stir together the hot sauce, soy sauce, and 1 tablespoon rice vinegar. Once the cauliflower is done blanching, drain well and then toss in the sauce. Oil a baking sheet and spread the cauliflower out in one layer. Roast at 400°F for 20-22 minutes, tossing once in the middle (just to make sure they don’t stick and all sides get roasted).

While that’s cooking you can throw together the slaw. Shred the cabbage and cut up the carrot(s). In a bowl or large glass stir together the mayo, lime juice and 2 teaspoons rice vinegar. Taste and add salt and pepper to your liking. Drench the cabbage and carrots in the sauce so that all pieces get coated in the creamy goodness.

Once the cauliflower is done roasting, assemble your tacos, topping with some green onions or salsa or sour cream (or all three if you live dangerously). I ate mine in crunchy corn tortillas this day, but you could totally wrap these in flour tortillas if you prefer. xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.