Ingredients
- 1 head of cauliflower
- 1� cup of cooked chickpeas
- 1 teaspoon olive oil
- 10-12 corn tortillas
- sliced jalapenos, if desired
BBQ Rub:
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon coconut sugar
- � teaspoon smoked paprika
- � teaspoon black pepper
Creamy Lime Slaw:
- 1 14 ounce bag of cole slaw mix or 6 - 7 cups of thinly chopped cabbage and carrots
- A scant � cup of veganasie, or mayonnaise
- � teaspoon dijon mustard
- � teaspoon maple syrup
- 1� teaspoon apple cider vinegar
- � teaspoon celery salt
- 1 pinch black pepper
- 1 teaspoon water
- Juice of one lime
Instructions
- Pre-heat oven to 375 degrees F.
- Make the slaw: In a medium sized bowl add all of the slaw dressing ingredients. Mix ingredients together until a creamy sauce has formed. In a large bowl, add the cabbage mixture and pour dressing over. Mix until everything is combined. Place in the refrigerator until ready to use.
- In a small bowl or jar, add all of the BBQ rub ingredients and mix together.
- visit: BBQ Cauliflower & Chickpea Tacos with a Creamy Lime Slaw (gf+v) @ shelikesfood.com For Recipe Instructions.
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