Ingredients
The following ingredients have 4 Servings
- 1 1/2 pounds cauliflower florets
- 1 tablespoon avocado oil
- 1/2 medium white onion (thinly sliced)
- 1 garlic clove (minced)
- 8 Roma tomatoes (diced (not seeded))
- 3 tablespoons pureed chipotle in adobo sauce
- 1 teaspoon sea salt
- 1/4 teaspoon dried oregano
- 3 cups shredded cabbage
- 1 jalapeño (thinly sliced)
- 1/4 cup minced cilantro or parsley
- 2 tablespoons mayonnaise ((vegan or regular))
- 1 teaspoon sugar or agave nectar
- 1/2 teaspoon chili powder
- Juice of 1 lime
- Salt, (to taste)
- 8 corn tortillas
- 3 radishes, (thinly sliced (optional))
- 1 jalapeño (thinly sliced (optional))
- 1/4 cup cilantro or parsley (minced)
Instruction
- Preheat the oven to 425 °F. Place the cauliflower florets on a baking sheet and spray with cooking spray. Roast for 25-30 minutes or until slightly charred and tender. While the cauliflower is cooking, make the tinga sauce and slaw.
