BBQ Cauliflower and Chickpea Tacos with a Creamy Lime Slaw
BBQ Cauliflower and Chickpea Tacos with a Creamy Lime Slaw
Cooking Instructions
- 1
Preheat oven to 375
- 2
Make slaw: In medium sized bowl add mayonaise, dijon mustard, maple syrup, apple cider vinegar, celery salt, black pepper, water and lime juice. Mix until a creamy sauce as formed. In a large bowl, add cole slaw and pour dressing over. Mix until combined. Refrigerate until use.
- 3
In small bowl, combine cumin, paprika, garlic powder, onion powder, salt, chili powder, coconut sugar, smoked paprika and black pepper. Mix together.
- 4
Separate cauliflower florets and chop into bite sized pieces.
- 5
Place florets and chickpeas on to large sheet pan and drizzle with olive oil. Then sprinkle with BBQ rub made in step 3. Toss to coat.
- 6
Place in oven for about 25 minutes, flipping once.
- 7
Serve cauliflower chickpea mixture in corn tortilla topped with cole slaw and jalapeños if desired.
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