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
For the Kale Slaw mix together your red cabbage, green cabbage, kale, and carrots. Set aside.
For the Sriracha Aioli, whisk together 1 cup vegenaise or mayo with 1/2 cup Sriracha. Makes about 1.5 cups.
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.
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.
Bake cauliflower in a 350 degree oven for 15 to 20 minutes, tossing about halfway through.
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.
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.