These tacos pack some heat and amazing flavor and are a great meatless option for any day of the week. We serve it with roasted sweet potatoes and ranch dipping sauce for a meal everyone will be craving again.
MEAL KIT CONTENTS:
12 oz cauliflower florets
6 oz GF flour
6 oz milk
1 oz zesty house blend
6 oz hot sauce
4 oz cabbage carrot blend
6 oz corn tortillas
10 oz sweet potatoes
2 oz cilantro
6 oz avocado crema
2 oz slaw dressing
2 oz garlic powder
4 oz ranch dipping sauce
INGREDIENTS NOT SUPPLIED:
Salt & pepper
KITCHEN ITEMS NEED:
Baking sheet lined with aluminum foil for cauliflower
Baking sheet or oven safe dish for sweet potatoes
2 x large bowls
Cutting board and knife
NUTRITIONAL INFORMATION (per serving)
*Approximate Values Based On My Fitness Pal
Preheat oven to 425 degrees
Place hot sauce in a large bowl
Cut the sweet potatoes lengthwise into 1-inch-wide wedges
Thinly slice the cabbage
Remove leaves from stem and roughly chop cilantro
Line a sheet pan (or two depending on size) with aluminum foil
Step 1: Prepare & roast the sweet potatoes:
Place potatoes on sheet pan or oven proof dish. Drizzle with olive oil and season zesty house blend; toss to coat. Arrange potatoes in an even layer, skin side down. Roast 25 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Step 2: Batter & bake cauliflower
Whisk flour, milk, salt, pepper, and garlic powder. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 20-25 minutes until crisped and browned.
Step 3: Make Slaw
In a medium bowl toss cabbage, carrots and slaw dressing together. Season with salt and pepper and place in fridge.
Step 4: Finish cauliflower and warm tacos
Remove from oven, gently toss the baked cauliflower in a bowl with the hot sauce. Set aside. Warm a skillet over medium heat. Add corn tortillas and heat on each side for about 1 minute until slightly browned. Repeat for each tortilla and wrap in aluminum foil to keep warm.
Step 5: To serve
Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro. Serve with roasted sweet potato wedges and ranch dipping sauce.