Roasted Cauliflower Tacos

Ingredients

• 2 Green Onions
• 1 Cauliflower Head
• 4 oz Peas
• 8 fl. oz. Tomato Sauce
• 2 tsp. Vegetable Base
• ¾ cup Parboiled White Rice
• 2 Tbsp. Taco Seasoning
• 3 oz Shredded Red Cabbage
• 6 Small Flour Tortillas
• 2 oz Sour Cream
• Olive Oil
• Salt Pepper
• Trim and thinly slice green onions on an angle,
• keeping white and green portions separate. Remove

Instructions

1. 1

   Roasted Cauliflower Tacos: with Spanish rice and red cabbage slaw 1 Cauliflower Head 8 fl. oz. Tomato Sauce 2 tsp. Vegetable Base ¾ cup Parboiled White Rice 2 Tbsp. Taco Seasoning 3 oz. Shredded Red Cabbage 6 Small Flour Tortillas 2 oz. Sour Cream

2. 2

   Cook Within: Want less work warming your tortillas? Stack tortillas, wrap in a paper towel, and microwave 30-45 seconds, or until warmed through and pliable. Rice infused with tomatoes and spices is commonly known as arroz rojo in Mexico. Arroz verde is packed with herbs like cilantro, and arroz con gandules contains

3. 3

   Prepare the Ingredients: Trim and thinly slice green onions on an angle, keeping white and green portions separate. Remove leaves from cauliflower head, core, and cut into bite-sized florets. Rinse peas under warm water if

4. 4

   Add seasoning blend to pan containing cauliflower: and stir to evenly coat. Place pan in oven and bake until cauliflower is tender, 5-7 minutes. Remove from oven and place a dry towel on handle to indicate pan

5. 5

   Cook the Spanish Rice: Bring a small pot with 1 cup water, tomato sauce, white portions of green onion, vegetable base, ¼ tsp. salt, a pinch of pepper, and rice to a boil. Reduce to simmer, cover, and cook until tender and water has been absorbed, 15-17 minutes. Stir in peas, cover, and set aside. While rice is cooking, cook cauliflower.

6. 6

   Make Slaw and Warm Tortillas: cabbage, ¼ tsp. salt, a pinch of pepper, and 2 tsp. olive oil. Set aside. Stack tortillas and wrap in foil. Place foil pack in oven and bake until tortillas are warm, 4-5 minutes.

7. 7

   Start the Cauliflower: Heat 2 tsp. olive oil in a large oven-safe non-stick pan over medium heat. Add cauliflower to hot pan and cook, undisturbed, until lightly charred, 5-7 minutes. Remove pan from burner.

8. 8

   Plate the Dish: Place a serving of slaw in three tortillas. Add cauliflower to tortillas and garnish with sour cream and green portions of green onions. Serve alongside recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. White portions are added to rice and green portions garnish dish. • Be sure to keep a clean, dry towel around handle of pan after removing from oven as a reminder that it’s still very hot. the recipe before you start–we promise it will be time