Modern Day Fox Mexican Cauliflower
Perfectly seasoned and roasted cauliflower topped with a sweet Mexican slaw… your taco craving has been answered and your diet can stay in tact!
Mexican Cauliflower
Mexican Slaw
  1. Preheat oven to 400.
  2. Wash and cut cauliflower into bite-size florets.
  3. Combine all spices in a large mixing bowls.
  4. Stir coconut milk and water into spices until thoroughly combined into a marinade.
  5. Toss cauliflower in marinade.
  6. Line a baking sheet with foil or parchment paper and lightly spray with oil.
  7. Arrange cauliflower across baking sheet so they are not stacked.
  8. Roast for 35-40 minutes. Flip cauliflower halfway through.
  9. For slaw: While cauliflower is cooking, slice purple cabbage, radishes and green onions. Shred or slice carrots if you did not purchase shredded carrots.
  10. Chop cilantro.
  11. Place all vegetables into a medium sized mixing bowl and combine.
  12. In a small bowl, combine honey, vinegar, lime juice, and salt. Mix well until honey starts to dissolve.
  13. Pour dressing over slaw vegetables and toss until all vegetables are coated well. Refrigerate until ready to use!
  14. After cauliflower is done, let it cool a bit before serving.
  15. Serve in small street sized corn or flour tortillas topped with the slaw. Enjoy!
  16. For prep, I usually keep the tortillas away from the fillings so it doesn’t get soggy in the fridge!