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.
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.
Cook the Spanish Rice
Bring a small pot with 1 cup water, tomato sauce, white portions of green onion, vegetable base, ¼ 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.
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.
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.
Make Slaw and Warm Tortillas
In a small mixing bowl, combine shredded red cabbage, ¼ 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.
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.