Meal Kit

Roasted Cauliflower Tacos

with Spanish rice and red cabbage slaw

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Ah cauliflower, is there nothing you can't do? If cauliflower can be transformed into rice, and can be served as steaks, then certainly it can fill everyone's favorite handheld south-of-the-border staple, the noble taco. The cauliflower is seared, seasoned, roasted, and placed in tacos with red cabbage slaw and sour cream. Served with Spanish rice on the side, you'll admire the versatility of cauliflower in between mouth-watering bites.

In Your Box (serves 2)

  • 1 Cauliflower Head
  • 8 fl. oz. Tomato Sauce
  • Info
    6 Small Flour Tortillas
  • ¾ cup Parboiled White Rice
  • 4 oz. Peas
  • 3 oz. Shredded Red Cabbage
  • Info
    2 oz. Sour Cream
  • 2 Green Onions
  • Info
    2 Tbsp. Taco Seasoning
  • 2 tsp. Vegetable Base

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Large Oven-Safe Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Remove leaves from cauliflower head, core, and cut into bite-sized florets. Rinse peas under warm water if still frozen.

  2. 2

    Cook the Spanish Rice

    Bring a small pot with 1 cup water, tomato sauce, white portions of green onion, vegetable base, 1/4 tsp. salt, a pinch of pepper, and rice to a boil. Reduce to simmer, cover, and cook until tender and water has been absorbed, 15-17 minutes. Stir in peas, cover, and set aside. While rice is cooking, cook cauliflower.

  3. 3

    Start the Cauliflower

    Heat 2 tsp. olive oil in a large oven-safe non-stick pan over medium heat. Add cauliflower to hot pan and cook, undisturbed, until lightly charred, 5-7 minutes. Remove pan from burner.

  4. 4

    Finish the Cauliflower

    Add seasoning blend to pan containing cauliflower and stir to evenly coat. Place pan in oven and bake until cauliflower is tender, 5-7 minutes. Remove from oven and place a dry towel on handle to indicate pan is still hot.

  5. 5

    Make Slaw and Warm Tortillas

    In a small mixing bowl, combine shredded red cabbage, 1/4 tsp. salt, a pinch of pepper, and 2 tsp. olive oil. Set aside. Stack tortillas and wrap in foil. Place foil pack in oven and bake until tortillas are warm, 4-5 minutes.

  6. 6

    Plate the Dish

    Place a serving of slaw in three tortillas. Add cauliflower to tortillas and garnish with sour cream and green portions of green onions. Serve alongside Spanish rice.

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