¼purple cabbage and ¼ green cabbage or 3 cups slaw mix
2avocadospeeled and pitted
1clovegarlic
1/2cupplain yogurt
¼cuplime juice
Kosher salt and ground pepperto taste
Instructions
For the cauliflower tacos:
Preheat the oven to 400F and line a large baking tray with parchment paper. Set aside.
Cut the cauliflower into bite-size florets.
To a large bowl, whisk the eggs together with oil and hot sauce.
Prepare a large ziplock bag and add in the Parmesan cheese, smoked paprika, salt and pepper. Mix well.
Add the cauliflower florets to the egg mixture and toss to get all pieces nicely coated.
Next, transfer to the ziplock bag, close it and shake to evenly coat all the cauliflower pieces.
Place the florets on the prepared baking tray and bake for 15-17 minutes, or until golden brown.
For the coleslaw salad:
Meanwhile, using a mandolin, carefully shred the cabbage very thinly. Set aside in a medium bowl.
To a small food processor, add the avocado, garlic, yogurt, lime juice, salt, and pepper. Pulse until smooth.
Pour ¾ of the avocado sauce over the shredded cabbage and toss well to combine.
To make the tacos:
To assemble the tacos, add the baked cauliflower and top with coleslaw salad. Drizzle with the remaining sauce, garnish with fresh cilantro and chopped avocado. Serve with lime wedges and enjoy!
Notes
Hot sauce: instead of adding hot sauce, you may use a mild buffalo sauce
Tortilla: you can use any of your favorite low carb tortillas
Yogurt: plain yogurt was used to make the coleslaw dressing. You can use dairy-free or Greek yogurt.
This taco is vegetarian friendly but can be made vegan by skipping the eggs or using egg substitutes. Use dairy-free yogurt and vegan parmesan.
Make ahead: consider making the coleslaw ahead and cutting and preparing the cauliflower the day before. Store the cut cauliflower in a bowl filled with water in the fridge.