BBQ CAULIFLOWER & CHICKPEA TACOS WITH A CREAMY LIME SLAW
Tacos in the morning, tacos in the evening, tacos in the summertime. If you eat cauliflower in a taco you can eat tacos anytime! Sorry, I just had to get that out, because it has been running through my head for about 2 hours now! I apologize in advance for it now being stuck in your head for the next two hours
All songs aside, true story: if you stuff your tacos full of cauliflower you can eat them all the time and trust me, you will want to! I tested these tacos about three times before I got them just perfect and it was one of the best weeks of my life.
bbq cauliflower & chickpea tacos with a creamy lime slaw
DESCRIPTION
A delicious and filling vegan dinner that everyone will love!
INGREDIENTS
1 head of cauliflower
1 1/4 cup of cooked chickpeas
1 teaspoon olive oil
10-12 corn tortillas
sliced jalapenos, if desired
BBQ RUB:
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoons salt
1 teaspoon chili powder
1 teaspoon coconut sugar
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
CREAMY LIME SLAW:
1 14 ounce bag of cole slaw mix or 6 – 7 cups of thinly chopped cabbage and carrots
A scant 1/2 cup of veganasie, or mayonnaise
1/2 teaspoon dijon mustard
1/2 teaspoon maple syrup
1 1/2 teaspoon apple cider vinegar
1/4 teaspoon celery seed
1/4 teaspoon salt
1 pinch black pepper
1 teaspoon water
Juice of one lime
INSTRUCTIONS
Pre-heat oven to 375 degrees F.
Make the slaw: In a medium sized bowl add all of the slaw dressing ingredients. Mix ingredients together until a creamy sauce has formed. In a large bowl, add the cabbage mixture and pour dressing over. Mix until everything is combined. Place in the refrigerator until ready to use.
In a small bowl or jar, add all of the BBQ rub ingredients and mix together.
Separate all of the cauliflower florets and chop them into bite size pieces. Place florets and chickpeas onto a large sheetpan and drizzle with olive oil and sprinkle with BBQ rub. Toss everything together with your hands so that cauliflower and chickpeas are coated with the rub. Place the sheetpan in the oven and bake for about 25 minutes, flipping once.
If desired, warm up corn tortillas on the stove or in the oven. Add about 1/4 cup of cauliflower and chickpeas to each taco and top with a few tablespoons of slaw. Top with sliced jalapenos if desired.
Enjoy!