1 head cauliflower, cut into small florets
1 tbsp olive oil
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp smoked paprika
3/4 teaspoon salt
2 tbsp raw tahini (sesame butter)
1 tbsp water
1 ½ tbsp lime juice
½ tsp garlic powder (or 1 clove, finely minced)
½ tsp salt
1 tsp maple syrup
3 cups shredded cabbage
1/4 cup freshly chopped cilantro, tightly packed
8 large, flat leaves: romaine, Swiss Chard, collards, or cabbage, for serving
Preheat the oven to 400ºF and cut the cauliflower into small pieces so they will cook quickly and evenly. In a large bowl, toss the cauliflower in the olive oil. In a small bowl, mix together the garlic powder, cumin, smoked paprika, and salt. Shake the mixture over the cauliflower and toss well. Arrange the seasoned cauliflower on a large, oiled baking sheet, spreading the pieces out as much as possible. (Don't crowd the pan, or the cauliflower will steam instead of getting crispy.) Bake at 400ºF for 20 to 25 minutes, until the cauliflower is golden.
While the cauliflower is cooking, in a large bowl combine the tahini, lime juice, garlic, salt, maple syrup, and 1 tablespoon of water. Mix well with a whisk, and add more water, just 1 tablespoon at a time, until the mixture looks creamy. (You shouldn't need more than 2 tablespoons of water total.) Add in the shredded cabbage and cilantro, and stir well, until the veggies are evenly coated in the dressing. Set the bowl aside to let the slaw marinate, for at least 10 minutes before serving.
Serve each lettuce taco with a generous portion of the creamy slaw, topped with a few pieces of roasted cauliflower. You can add any other toppings you like, such as sliced avocado or green onions, but the flavor is delicious even without any extras. Store leftover cauliflower and slaw in separate airtight containers in the fridge for up to 3 days.
Recipe Inspired by: Detoxinista - Healthy, Fast, & Easy Recipes
