Roasted Cauliflower Tinga Tacos with Chili-Lime Slaw

INGREDIENTS

Head of Cauliflower* (see note) (chopped into small bite size pieces, about 1 3/4 lb (790g))

2 1/2 tbsp

Extra Virgin Olive Oil (divided)

1 cup

Purple Onion (chopped, about 1 medium)

1 tsp

Fine Sea Salt

1/2 tsp

Cumin (ground)

1 tbsp

Chipotle Chilis + Adobo Sauce (mince the chilis and mix with adobo sauce - look for gluten free if needed)

1 cup

Fire Roasted Tomatoes (+ its juices, leftovers may be frozen)

1/2 cup

Your Favorite Prepared Salsa

6" Corn or Flour Tortillas

3 cups

Purple and Green Cabbage (shredded, loosely packed)

1 tbsp

Fresh Jalapeno (seeded and chopped fine, or to taste (add more to take the spicy up!))

1/2 cup

Cilantro (chopped)

Juice of Two Limes

1/2 tsp

Fine Sea Salt

Roasted Jalapeno Guacamole

Pepita Crema

Cilantro

Spanish Brown Rice