OR YOU CAN JUST BUY PRE-PACAKAGED COLESLAW MIX INSTEAD OF THE ABOVE
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For the Dressing:
2Tbl vegan Sour Creamsuch as Tofutti Better Than Sour Cream
1/2Cvegan MayonnaiseI used Just Mayo by Hampton Creek
1-2Tbl White Vinegarto your personal taste
1Tbl Grated Onion
2Tbl vegan Sugar
1-2tspDry Mustard
½tspCelery Seedoptional
Squeeze of Lime Juice
Salt and Pepperto taste
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FOR THE CAULIFLOWER:
1head of Cauliflower
Olive Oil
Taco Seasoning
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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!
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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.
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Serve while the cauliflower is warm. Add avocado, cilantro and a sprinkle of salt.