Sriracha Cauliflower Taco



  • 1/4 head red cabbage, shredded

  • 1/4 head green cabbage, shredded

  • 3 leaves kale, chopped

  • 1 small carrot, shredded

  • 1 c. vegenaise or mayo

  • 1/2 c. sriracha sauce

  • 1 head cauliflower, cut into florets

  • 2 tbsp. sriracha

  • 1 tbsp. canola oil

  • 1 tsp. granulated garlic

  • 1 tsp. salt

Preparation Instructions

  1. For the Kale Slaw mix together your red cabbage, green cabbage, kale, and carrots. Set aside.

  2. For the Sriracha Aioli, whisk together 1 cup vegenaise or mayo with 1/2 cup Sriracha. Makes about 1.5 cups.

  3. Combine the slaw mix with approximately 1/2 cup of the sriracha aioli. Toss to coat slaw mix. Add more sriracha aioli if desired. Set aside until taco assembly.

  4. For the Sriracha Cauliflower, take 1 Head Cauliflower and cut into florets. Toss florets with 2 tbsp sriracha, 1 tbsp canola oil, 1 tsp granulated garlic and 1 tsp salt and place on a sheet pan.

  5. Bake cauliflower in a 350 degree oven for 15 to 20 minutes, tossing about halfway through.

  6. After cauliflower comes out of the oven, let it cool for a few minutes and then chop it so you have more bite-sized pieces.

  7. To assemble tacos, place sriracha cauliflower on your choice of tortilla. Top the cauliflower with the kale slaw. Serve with extra sriracha aioli on the side.

  8. Enjoy!

Recipe from the Native Sun Kitchen

Recipe from the Native Sun Kitchen