Caribbean-Inspired Cauliflower Tacos with Mango Salsa

MARINADE and CAULIFLOWER

• 1 cup green onions (roughly chopped (about 1 bunch))
• ¼ cup apple cider vinegar
• 2 habanero peppers (deseeded and deveined)
• 6 cloves garlic
• 2 tablespoons water
• 2 tablespoons coconut sugar or light brown sugar
• 1 tablespoon minced ginger
• 1 tablespoon fresh thyme
• 1 teaspoon ground Jamaican allspice
• 1 teaspoon kosher salt (plus more to taste)
• ½ teaspoon ground nutmeg
• 1 pound cauliflower (cut into bite-size florets (about 1 small head))

MANGO SALSA

• 3 large ripe mangoes (diced)
• 1 red bell pepper (diced)
• 1 cup diced red onion
• 1 jalapeno (deseeded, deveined, and diced)
• ½ cup fresh chopped cilantro
• ¼ cup fresh lime juice
• 2 chipotles in adobo sauce (chopped + 2 tablespoons of the adobo sauce)
• 1 teaspoon coconut sugar
• ½ teaspoon kosher salt (plus more to taste)

TACOS

• Flour or corn tortillas (warmed)
• Thinly sliced cabbage
• Thinly sliced avocado
• Fresh lime wedges

1. 1

   Preheat oven to 400° F.

2. 2

   To make the marinade, place all the ingredients except the cauliflower into a food processor or blender and pulse until a paste-like marinade forms, about 30 seconds. Taste and adjust seasonings if necessary. In a large bowl, toss the florets with the marinade and transfer the coated florets to a rimmed baking sheet in an even layer. Bake the cauliflower on the middle rack of the preheated oven until the edges start to crisp a bit, 15 to 20 minutes, tossing halfway through.

3. 3

   Meanwhile, make the mango salsa. Place all the ingredients in a bowl, mixing to combine. Taste and adjust seasonings, if necessary. Set aside.

4. 4

   To prepare the tacos, fill each warmed tortilla with fresh cabbage, a few florets, avocado, and couple spoonful’s of the salsa. Serve with fresh lime wedges and enjoy!