Roasted Cauliflower Tacos

with Spanish rice and red cabbage slaw

$9.95 per serving

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.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    832
  • Carbohydrates
    152g
  • Fat
    15g
  • Protein
    25g
  • Sodium
    1725mg
  • Prep & Cook Time
    25-35 min.
  • Cook Within
    7 days
  • Difficulty
    Easy
  • Spice Level
    Mild
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 2 Green Onions
  • 1 Cauliflower Head
  • 4 oz. Peas
  • 8 fl. oz. Tomato Sauce
  • 2 tsp. Vegetable Base
  • ¾ cup Parboiled White Rice
  • 2 Tbsp. Taco Seasoning
  • 3 oz. Shredded Red Cabbage
  • 6 Small Flour Tortillas
  • 2 oz. Sour Cream
Roasted Cauliflower Tacos with Spanish rice and red cabbage slaw
  • In Your Kitchen

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

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Roasted Cauliflower Tacos with Spanish rice and red cabbage slaw
    1

      Before Cooking

    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.

  • Roasted Cauliflower Tacos with Spanish rice and red cabbage slaw
    2

    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.

  • Roasted Cauliflower Tacos with Spanish rice and red cabbage slaw
    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.

  • Roasted Cauliflower Tacos with Spanish rice and red cabbage slaw
    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.

  • Roasted Cauliflower Tacos with Spanish rice and red cabbage slaw
    5

    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.

  • Roasted Cauliflower Tacos with Spanish rice and red cabbage slaw
    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.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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