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Warm & Rosy

2018-02-15 By Maggie Leave a Comment

Crispy Cauliflower Tacos with Creamy Black Beans + Tangy Cabbage Slaw

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Crispy Cauliflower Tacos with Creamy Black Beans and Tangy Cabbage Slaw — warmandrosy.com
Crispy Cauliflower Tacos with Creamy Black Beans and Tangy Cabbage Slaw — warmandrosy.comCrispy Cauliflower Tacos with Creamy Black Beans and Tangy Cabbage Slaw — warmandrosy.com

It’s February, and I am all about fresh, bright food that hints at warmer days to come. Although, I live in the Northeast, so who am I kidding? Those warmer days are still months away, no matter how hopeful I always get when March approaches. At the very least, I will channel sunnier days in the food I eat while remaining cozily inside. What better way to brighten an endless stretch of overcast 30 degree weather than a taco night? Tacos have a way of transporting me to a balmy summer night on vacation. These crispy cauliflower tacos are a weeknight favorite in our house. I like tacos that have layered flavor and texture, and these hit all the right buttons — crispy, crunchy, tangy, creamy, slightly-spicy. Also, they are entirely plant-based and are vegan-friendly and gluten-free-friendly. But, more importantly, they are delicious, and will please all types of eaters.

The recipe consists of a few simple components: crispy cauliflower, creamy black bean spread and a tangy cabbage apple slaw. Both the bean spread and the slaw can be prepared a day or two in advance. If you are into meal prepping over the weekend, both would be great candidates to add to your lineup. This recipe intentionally makes extra of both to carry you through multiple meals. After taco night, I love to stuff sweet potatoes with the leftover toppings, use them in salads or grain bowls or use the black bean spread as a snack-time veggie dip. This recipe is the perfect example of how I like to cook for weeknights — relying on components prepped in bulk to make throwing together meals that much quicker. For taco night, if you have already prepped the black bean dip and the slaw, all you will have left to do is roast the cauliflower, slice an avocado and warm some tortillas. Easy! And if prepping is not your thing, the black bean spread and the slaw are both quick and easy and can be prepped while the cauliflower roasts.

Now for the cauliflower. I toss the florets with spices, olive oil and cornmeal before roasting at high heat to achieve an addictive crispy, crunchy texture. I like to use coarse, stone-ground cornmeal to really take the crunch to the next level. After the cauliflower is nicely browned and crisp, assemble the tacos straight away and serve! I like to dollop the black bean spread on each tortilla, layer a few slices of avocado, top with a handful of cauliflower, a spoonful of slaw, a squeeze of lime and a little cilantro. One bite, and I am instantly transported to a warm, sunny day.

Enjoy! xo Maggie

Crispy Cauliflower Tacos with Creamy Black Beans and Tangy Cabbage Slaw — warmandrosy.com

Crispy Cauliflower Tacos with Creamy Black Beans and Tangy Cabbage Slaw — warmandrosy.com

Crispy Cauliflower Tacos with Creamy Black Beans and Tangy Cabbage Slaw — warmandrosy.comCrispy Cauliflower Tacos with Creamy Black Beans and Tangy Cabbage Slaw — warmandrosy.com

Crispy Cauliflower Tacos with Creamy Black Beans and Tangy Cabbage Slaw — warmandrosy.com

Crispy Cauliflower Tacos with Creamy Black Beans and Tangy Cabbage Slaw — warmandrosy.com

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Crispy Cauliflower Tacos with Creamy Black Beans and Tangy Cabbage Slaw — warmandrosy.com

Crispy Cauliflower Tacos with Creamy Black Beans + Tangy Cabbage Slaw

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 tacos 1x
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Ingredients

For the crispy cauliflower: 

  • 1 head cauliflower, chopped into 1.5 inch florets
  • 3 tbsp avocado or extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 1/4 cup cornmeal

To Assemble:

  • Creamy black bean dip (recipe below)
  • Tangy cabbage and apple slaw (recipe below)
  • 1 ripe avocado, sliced
  • 8 tortillas, warmed (use corn or almond/coconut flour tortillas for gluten-free)
  • Lime and cilantro for garnish

Instructions

  1. Preheat oven to 425°.
  2. Place cauliflower florets in a large bowl. Add oil, salt and spices and mix to coat. Sprinkle cornmeal over the cauliflower and mix until evenly coated. 
  3. Transfer cauliflower to two baking sheets lined with parchment paper. I recommend using two baking sheets with the florets spread widely apart to encourage browning. 
  4. Roast for 30-35 minutes, tossing halfway through. Cauliflower should be crisp and starting to brown.
  5. While the cauliflower roasts, make the slaw and black bean spread (recipes below). You can also prep both of these components a day or two in advance.
  6. Assemble the tacos: place a generous dollop of black bean spread on each tortilla, layer on a few slices of avocado, add a handful of cauliflower florets, top with a spoonful of slaw and garnish with fresh cilantro and a squeeze of lime. Enjoy!

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Creamy Black Bean Spread

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups 1x
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Ingredients

  • 2 cans black beans (ideally no salt added and BPA-free), rinsed
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • Juice of 1 small lemon
  • 1 tsp sea salt
  • 1/4 cup olive oil
  • 1–2 tbsp water 

  


Instructions

Place all ingredients except water in a high speed blender or a food processor. Blend until smooth. Add water 1 tbsp at a time to thin out to a creamy (not pasty) consistency. I usually need only 1 or 2 tablespoons of water.


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Tangy Red Cabbage + Green Apple Slaw

  • Prep Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
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Ingredients

  • 3 tbsp lime juice (from about 2 small limes)
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey (use maple syrup for vegan) 
  • 1/4 tsp salt
  • 3 tbsp avocado or extra virgin olive oil
  • 1 tbsp mustard
  • 2 tbsp mayo (I used avocado oil mayo; you can also substitute vegan mayo, greek yogurt or coconut yogurt)
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 large head purple cabbage, shredded 
  • 1 green apple, finely sliced into matchsticks 
  • 2 scallions, white and dark green parts thinly sliced
  • 1/4 cup chopped cilantro
  • 1/2 to 1 whole jalapeño chile, seeded and minced, optional

Instructions

  1. Shred cabbage and green apple. I use a mandolin to shred the cabbage and a mandolin with a matchstick attachment to shred the apple. You can also use a food processor, a box grater or a regular old knife. 
  2. In a large bowl, whisk together lime juice, ACV, honey, salt, oil, mustard, mayo and spices until well-combined. Add shredded cabbage, apple, scallions, cilantro and jalapeño (if using). Toss to combine.
  3. Let sit at least 15 minutes before serving, to allow the flavors to develop and the cabbage to tenderize. 

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Filed Under: Food & Drink, Mains Tagged With: avocado, black bean, cabbage, cauliflower, dairy-free, meal prep, mexican, slaw, tacos, vegan, vegetarian

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About Warm & Rosy

Hello! Welcome to Warm & Rosy - a cozy space dedicated to nourishing food and clean living. I'm Maggie - a new mother and lawyer-on-hiatus with a passion for delicious food that nurtures body and mind. Here you will find flavorful recipes that take advantage of nutrient-dense, whole food ingredients and the season's bounty. I also share musings on modern motherhood and relaxed advice for living a nontoxic lifestyle. Read More…

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Hello! Welcome to Warm & Rosy – a cozy space dedicated to healthfully indulgent food and stylishly nontoxic living. Read More…

Instagram

Instagram post 2192366012750744123_4473410053 That drizzle 🌧 ✨  This is the creamy, dreamy dressing I can’t stop making: 1/4 cup tahini, 2 tbsp olive oil, 2 tbsp lemon juice, 2 tsp maple syrup, 3/4 tsp sea salt, pinch of pepper, 2-4 tbsp water. Drizzle with abandon atop salads, grains, roasted veggies, etc.
Instagram post 2191642520828932256_4473410053 If you look closely you will see fried capers in there 👀 What isn’t improved by fried capers? Recipe link in bio for this roasted cauliflower + radicchio + crispy caper + meyer lemon salad 🍋
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Instagram post 2186572872160794630_4473410053 Transform leftover cranberry sauce into something even better — these Cranberry Ginger Crumble Bars ✨ Make extra cranberry sauce for tomorrow and then make these on Friday while fantasizing about all of the things you might have said on Thanksgiving re: politics instead of biting your tongue.🙊Recipe link in bio, along with the recipe for my easy cranberry sauce that works really well for these bars. Happy Thanksgiving!
Instagram post 2185860095175579378_4473410053 A study in contrasts — sweet + savory /// light + dark ✨ This wintry light is my favorite. As is toast.
.
Spelt sourdough two ways: 1) PB + banana + honey + flaky salt + cinnamon + pecans & 2) Avocado + EVOO + nutritional yeast + furikake seasoning + sumac ✨✨
Instagram post 2182272293884270583_4473410053 My weekly cranberry sauce, for topping oatmeal, dolloping on PB toast, swirling into yogurt and, sure, serving at Thanksgiving. Cranberry sauce is my jam...like literally, I use it like jam. 😋
.
Here’s my recipe: 4 heaping cups fresh cranberries (mine come in a 1 quart box), 1.5 cups apple cider, zest of 1 orange, 1 cinnamon stick, 1 inch knob ginger peeled and grated, 1/4 cup raw sugar (I like it tart — add more if you wish) >>> simmer until cranberries are broken down and the mixture has thickened, about 20 min >>> stir in 3 tbsp orange juice. Enjoy!
Instagram post 2180785794487516953_4473410053 Creamy cauliflower soup + kale pesto and rye breadcrumbs — what I want to eat over and over these days, preferably with a giant hunk of sourdough and a well-appointed cheese board in the vicinity. Recipe link in bio — it’s a good one, simple yet nuanced with perfectly balanced flavor and texture. Stay cozy ✨
Instagram post 2172749408593345456_4473410053 Creamy Barilla Collezione Orecchiette with Roasted Butternut Squash, Kale + Toasted Rosemary Walnuts (#ad) — a nourishing bowl of pasta for these chilly autumn nights. I used @BarillaUS Orecchiette from the artisanal Barilla Collezione line. The line features premium bronze-cut pasta with a rough texture similar to homemade, allowing sauce to cling exceptionally well. The recipe for this seasonal pasta features a flavorful white garlic sauce (with a dairy-free option), sweet roasted squash and a rosemary walnut crumble for a nutty crunch. Grab a box of #barillacollezione orecchiette and make it tonight for a cozy dinner in. The recipe is in the comment below! #PassionForPasta
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