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Cauliflower Tacos with Creamy Lime Slaw {Vegan}

Author Veg Life Staff

Ingredients

  • Serves: 4 tacos
  • FOR THE COLESLAW:
  • For the Slaw Mix:
  • 1 small green Cabbage finely shredded
  • ½ small red Cabbage finely shredded
  • 2 large Carrots. finely shredded
  • OR YOU CAN JUST BUY PRE-PACAKAGED COLESLAW MIX INSTEAD OF THE ABOVE
  • ***
  • For the Dressing:
  • 2 Tbl vegan Sour Cream such as Tofutti Better Than Sour Cream
  • 1/2 C vegan Mayonnaise I used Just Mayo by Hampton Creek
  • 1-2 Tbl White Vinegar to your personal taste
  • 1 Tbl Grated Onion
  • 2 Tbl vegan Sugar
  • 1-2 tsp Dry Mustard
  • ½ tsp Celery Seed optional
  • Squeeze of Lime Juice
  • Salt and Pepper to taste
  • *
  • FOR THE CAULIFLOWER:
  • 1 head of Cauliflower
  • Olive Oil
  • Taco Seasoning
  • *
  • FOR SERVING/GARNISH:
  • Sliced Avocado
  • Cilantro
  • Salt

Instructions

  • Instructions
  • FOR THE COLESLAW:
  • Combine the shredded cabbages and carrot together (or you can just use a pre-packaged coleslaw mix) in a large bowl.
  • In a separate bowl, whisk together the vegan mayonnaise, vegan sour cream, onion, sugar, vinegar, mustard powder, celery seed, salt and pepper. Add to the cabbage mixture with a squeeze of fresh lime juice. Mix well to combine.
  • Taste for seasoning, adding more salt or pepper if necessary.
  • Allow to sit for at least an hour or so before serving. It's even better the next day!
  • *
  • FOR THE CAULIFLOWER:
  • Trim the cauliflower and cut into bite-sized florets.
  • Drizzle with olive oil and toss with taco seasoning.
  • Place onto a cookie sheet and bake at 375 degrees for 20 minutes or until tender. Toss once or twice during the baking process for even doneness.
  • *
  • Serve while the cauliflower is warm. Add avocado, cilantro and a sprinkle of salt.