Perfect for a meatless meal and allergy-friendly:) You can also serve these with kidney or black beans for an extra topping…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 15 minutes ]
For the Cauliflower-
- 1 large cauliflower cut into bite-sized florets
- 1/2 Tbsp garlic powder
- 1 tsp cayenne less if you’re sensitive to spicy foods
- 2 Tbsp olive oil
- 2 tsp onion powder
- 2 tsp dried thyme
- 2 tsp dried parsley
- 2 tsp Himalayan pink salt
- 1 tsp smoked paprika
- 1 tsp allspice
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
For the Mango Salsa-
- 1 1/2 C chopped red cabbage
- 1/2 C sliced green onions
- 1 mango diced small
- 1/2 lime juiced
- Handful cilantro chopped
- Light Himalayan pink salt and pepper
- Warm tortillas
Preheat oven to 400º.
Place cauliflower florets on a large baking sheet covered in parchment paper and drizzle with olive oil.
In a separate small bowl, mix spices together. Sprinkle spice mixture over cauliflower*, and pop in the oven.
Bake for 20 minutes, or until cauliflower is fork tender and golden brown.
Meanwhile, make the salsa. Mix together salsa ingredients in a medium bowl and set aside.
To assemble, stuff warmed tortillas with roasted cauliflower and mango salsa. Serve.