Roasted cauliflower, crunchy cabbage slaw and creamy avocado, finished with Salsa Verde.
Makes 8 tacos
Ingredients
- 1 medium cauliflower, cut into bite-size florets
- ½ red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon fine salt
- 2 cups finely shredded red cabbage
- 1 small carrot, grated
- 2 tablespoons lime juice, divided
- 1 ripe avocado
- 8 small corn tortillas
- 1 teaspoon GROWN Salsa Verde, plus more to taste
Directions
- Heat the oven to 425°F. Toss the cauliflower and onion with olive oil, paprika, cumin and salt. Roast on a sheet pan for 25–30 minutes, turning once, until browned at the edges.
- Toss the cabbage and carrot with 1 tablespoon lime juice and a pinch of salt. Mash the avocado with the remaining lime juice.
- Warm the tortillas and spread with avocado. Add the roasted cauliflower and slaw. Finish each taco with a pinch of Salsa Verde.