Roasted Cauliflower + Red Cabbage Tacos

A one-sheet-pan dinner, these tacos combination w a nutty roasted cauliflower and cabbage with a bright, creamy avocado sauce. If you don’t have a food processor to make the sauce, just mash everything together in a bowl with a fork or a potato masher. It won’t be as smooth, but it will still be delicious and provide the right balance for the tacos. What’s the best way to warm corn tortillas? If you have a gas stove, just warm them directly over the flame, using tongs to flip them. Once they’re a little bit charred, wrap them in a kitchen towel and let them sit and steam amongst themselves for a minute before serving. No gas stove? Do the same in a hot cast-iron skillet.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First, preheat your oven to 400ºF [200ºC].

Step 2

Next, make the filling

Step 3

Place the cauliflower and cabbage on a large sheet pan. Drizzle with the olive oil and sprinkle with the cumin, coriander, and salt. Use your hands to mix everything together and spread it out into an even layer. Roast, stirring every 15 minutes, until the vegetables are softened and browned in spots, about 45 minutes.

Step 4

Next, make the sauce

Step 5

Place the avocado, cilantro, lime juice, vegan mayonnaise, and salt in the bowl of a food processor and puree until smooth. Season to taste with more salt if needed.

Step 6

And serve

Step 7

Evenly divide the sauce and roasted vegetables among the tortillas (or set out bowls of everything and let everyone build their own tacos). Serve immediately with the toppings.