Recipe Share: Roasted Cauliflower Tacos with Broccoli-Mango Slaw & Cilantro Sauce

Tacos, a culinary delight that transcends borders and brings people together through the joy of delicious, handheld creations. Originating in Mexico, tacos have evolved into a global phenomenon, becoming a canvas for endless flavor combinations. Today, we delve into a delectable twist on traditional tacos with a recipe discovered through the Mealime app - Roasted Cauliflower Tacos with Broccoli-Mango Slaw & Cilantro Sauce.

Roasted Cauliflower Tacos with Broccoli-Mango Slaw & Cilantro Sauce

1.       Preheat oven to 450°F. Line a large baking sheet pan with aluminum foil to make cleanup easier (optional).

2.       Wash and dry the fresh produce.

·         1 medium head cauliflower

·         1 mango

·         1 jalapeño pepper

·         1 small bunch cilantro

·         2 limes

3.       Peel and mince garlic; place in a medium bowl.

·         4 cloves garlic

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

·         ¼ cup extra virgin olive oil

·         1 ½ tsp cumin, ground

·         1 ½ tsp paprika

·         1 ½ tsp chili powder

·         ½ tsp salt

5.       Cut leaves from the 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. Transfer to the baking sheet and spread out in an even layer. (Reserve bowl for later use.)

6.       Place baking sheet in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until cauliflower is golden brown and tender, 15-20 minutes. Remove from oven.

7.       Meanwhile, peel mango and slice flesh away from the pit, starting with the flat sides. Small dice and place in the reserved bowl. [If you feel like skipping a step, you can use mango chunks from the freezer aisle. Just make sure they are thawed prior to adding to the recipe.]

8.       Quarter jalapeño pepper 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.)

9.       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.)

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

·         1 (12 oz) pkg broccoli slaw [I used shredded cabbage mix for coleslaw.]

·         ⅔ cup pumpkin seeds

·         ¼ tsp salt

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

·         ½ cup plain Greek yogurt

·         ¼ tsp salt

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

·         12 small corn tortillas [As you can see in the photo, I used spinach tortillas instead. Mix it up with your favorite shell!]

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

What makes this recipe truly special is the ability to personalize it according to your taste preferences. Whether you choose to adjust the spice level, experiment with additional toppings, or customize the cilantro sauce to suit your palate, these tacos are excellent for your culinary creativity. The Mealime app provides a convenient starting point. I highly recommend using it!