bbq cauliflower chickpea tacos with creamy lime slaw

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

bbq cauliflower chickpea tacos with creamy lime slaw

INSTRUCTIONS

  1. Pre-heat oven to 375 degrees F.
  2. 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.
  3. In a small bowl or jar, add all of the BBQ rub ingredients and mix together.
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