Ki’s Mexican Spiced Cauliflower Taco

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Servings:

4

Prep Time:

30 mins

Cook Time:

15-20 mins

Mealtime:

Dinner

Ingredients

For the taco filling:

4 cups chopped cauliflower into 1" pieces
1 cup walnut pieces (optional)
½ sweet red bell pepper julienned (or thinly sliced)
½ green bell pepper julienned (or thinly sliced)
3 sprigs green onions/scallions
2 tbsp Mexican chili spice mix or your favourite taco spice mix
1 tsp ancho chili powder (optional)
½ tsp cumin powder
½ tsp rubbed oregano
½ tsp ground garlic
salt & black pepper to taste
1 tbsp olive oil

For the ranch dressing and slaw:

2 large tbsp tahini
½ cup lemon juice or ¼-½ cup apple cider vinegar
½ cup water
¼ cup chopped chives or green onions
3 tsp mustard (dijon preferred)
salt & black pepper to taste
1-2 tbsp maple syrup
2 cloves garlic crushed
½ cup shredded red cabbage
⅓ cup chopped kale
1 small carrot shredded

Step by Step Instructions

For the Taco Filling

Set your oven to 435F and line a baking sheet with parchment paper, set aside. In a bowl, toss all ingredients for the taco mix together. Taste mix to make sure you taste all the spices and salt. If not, add whatever is missing. Spread out, single layer, on parchment paper and bake for 15-20 minutes, or until cauliflower turns slightly brown on the edges. Turn cauliflower over half way through. Cauliflower is finished when tender but still has a bite to it. When the cauliflower is finished, set aside.

For the Ranch Dressing

Add all ingredients for the dressing to a blender, except the water, cabbage, carrot and kale. Add 1/2 the total water required and blend on high. Add small amounts of the remaining water to thin out to desired consistency. Then check for salt and seasoning, add whatever is missing. Toss cabbage, carrot and kale with dressing and massage well.