Jerk Cauliflower Tacos with Mango Salsa and Cabbage Slaw
Jerk sauce, the classic Caribbean seasoning usually used on chicken, gets a plant-based twist with these tropical cauliflower tacos. The fiery, vinegary sauce made with habaneros, garlic, and baking spices gets along perfectly with a sweet mango salsa and a creamy, cooling red cabbage slaw. (Photo source: Jared Kent)
| Yield: 4 servings | Time: 1 hour, 15 minutes |
Ingredients
Jerk Cauliflower
1 large head of cauliflower, cut into bite-sized florets (about 1-2 inches)
1 habanero pepper, roughly chopped
6 cloves garlic, whole
4 green onions, roughly chopped, greens and whites
2 tablespoons grated fresh ginger
2 teaspoons ground cinnamon
¼ cup soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
1/3 cup apple cider or red wine vinegar
salt and pepper to taste
Mango salsa
1 medium-sized mango, peeled and diced small (about ½ inch cubes)
1 red bell pepper, diced small (about ½ inch cubes)
½ bunch of cilantro, roughly chopped, stems included
zest and juice of 1 lime
salt and pepper to taste
Cabbage slaw
¼ cup non-dairy yogurt
zest and juice of 1 lime
2 cups thinly shredded red cabbage
½ bunch of cilantro, roughly chopped, stems included
salt and pepper to taste
For serving
10-12 6-inch corn tortillas
Preparation
For the jerk cauliflower
Preheat the oven to 425F. Combine all of the ingredients except for the cauliflower in a blender and blend until smooth. Season to taste with salt and pepper.
In a large bowl, toss the cauliflower florets with the sauce, coat evenly, and lay out in a single layer on a lightly greased sheet pan. Roast at 425F for 10-15 minutes, stirring halfway through, until the cauliflower is slightly soft and cooked through.
Turn the oven up to broil and broil the cauliflower for 2-3 minutes until lightly charred. Keep warm until ready to serve.
For the mango salsa
Combine all the ingredients in a small bowl and stir to combine. Season to taste and set aside in the fridge until ready to serve.
For the cabbage slaw
In a small bowl, combine the yogurt and lime and whisk together.
Add the cabbage and cilantro, stir to combine. Season to taste and set aside in the fridge until ready to serve.
For serving
Heat up the tortillas by placing them directly on the fire of the stove or by heating them up in the microwave.
Fill each taco with 5-6 cauliflower florets, a spoonful of the mango salsa, and a spoonful of the red cabbage slaw. Serve immediately while warm.
Zero-waste tips
• Simmer the mango peels and core in sugar and water to make a sweet mango syrup that can be used in drinks and desserts.
• Save the cauliflower leaves, toss them with a little salt and olive oil and roast them to make crispy cauliflower chips.