Vegan Cauliflower Tacos

Instructions

1. Step 1

   Heat the oven to 220°C and place a rimmed baking sheet inside while the oven heats.

   Cookware: baking sheet, oven

2. Step 2

   Cut the cauliflower into bite-size florets. Toss it with 1 ¼ tbsp (20 ml) olive oil, chili powder, cumin, smoked paprika, salt, and black pepper, then spread it on the hot baking sheet.

   Ingredients used: 700.0 gr Cauliflower, 6.0 gr Chili Powder, 1.0 gr Ground Black Pepper, 3.0 gr Ground Cumin, 20.0 ml Olive Oil, 5.0 gr Salt, 2.0 gr Smoked Paprika

   Cookware: baking sheet, Chef Knife, cutting board, large bowl

3. Step 3

   Roast the cauliflower until browned at the edges and tender, turning it once midway through cooking.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven, spatula

4. Step 4

   Shred the cabbage and toss it with 2 tbsp (30 ml) lime juice. Set it aside to soften slightly.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Lime Juice, 180.0 gr Red Cabbage

   Cookware: Chef Knife, cutting board, medium bowl

5. Step 5

   Stir the vegan yogurt with the grated garlic and the remaining 1 tbsp (15 ml) lime juice until smooth.

   Ingredients used: 4.0 gr Garlic, 15.0 ml Lime Juice, 120.0 ml Yogurt

   Cookware: small bowl

6. Step 6

   Heat the remaining 2 tsp (10 ml) olive oil in a skillet over medium heat. Add the black beans and cook, stirring, until hot throughout.

   Timer: 4 min (fixed)

   Ingredients used: 240.0 gr Black Bean, 10.0 ml Olive Oil

   Cookware: skillet, spatula

7. Step 7

   Wipe out the skillet and warm the tortillas over medium heat, turning once, until flexible and lightly toasted.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: skillet, tongs

8. Step 8

   Dice the avocado, chop the cilantro, and thinly slice the jalapeño.

   Ingredients used: 200.0 gr Avocado, 15.0 gr Cilantro, 1.0 piece Jalapeño

   Cookware: Chef Knife, cutting board

9. Step 9

   Fill the warm tortillas with black beans, roasted cauliflower, and lime cabbage. Top with avocado, garlic-lime yogurt, cilantro, and jalapeño, then serve immediately.