1medium head cauliflower, tough stem removed and chopped into bite-sized pieces
1tablespoonneutral vegetable oil, such as grapeseed or refined avocado
1teaspoonground chili powder
Crushed red pepper flakes
For the almond chimichurri:
1/2cuproasted almonds (salted or unsalted, but if salted, you may wish to reduce the salt in the sauce)
2clovesgarlic, roughly chopped
1/4teaspoonfreshly ground black pepper
1/2cuppacked cilantro leaves and stems
1cuppacked parsley leaves
1tablespoonfreshly squeezed lemon juice
2tablespoonsred wine vinegar
2tablespoonsextra virgin olive oil
For the tacos & slaw:
1cupcooked lentils or black beans
3/4cuppacked cilantro leaves, roughly chopped
2-3teaspoonsextra virgin olive oil
1tablespoonfreshly squeezed lime juice
Salt and freshly ground pepper to taste
8 flour or corn tortillas
Preheat your oven to 400F and line a baking sheet with parchment or foil. Toss the cauliflower with the oil, cumin, chili, smoked paprika, and crushed red pepper flakes to taste. Spread the cauliflower on the baking sheet and sprinkle with coarse salt. Roast for 30-40 minutes, stirring once halfway through, until the cauliflower is crispy and browning at the edges.
While the cauliflower roasts, place the almonds into a food processor fitted with the S blade. Add the garlic, salt, and pepper. Process until the almonds have been broken down into a coarse meal. Add the cilantro, parsley, lemon, red wine vinegar, olive oil, and 2 tablespoons water. Process until the mixture is bright green and evenly mixed; it should resemble a pesto. If the sauce is very thick, you can add 1-2 extra tablespoons water to it.
In a mixing bowl, toss together the cabbage, lentils or beans, cilantro, extra virgin olive oil, and lime juice. Season to taste with salt and pepper.
To prepare the tacos, you you can toast your tortillas over an open gas burner set to very low flame for about 1 minute per side—this will give you a slightly browned, crispy texture. You can also reduce the oven heat to 300F after you roast the cauliflower, wrap all of the tortillas in foil, and allow them to warm up for 10 minutes before you assemble the tacos. To assemble, fill all of the tacos with about 1/2 cup (each) slaw and cauliflower, then drizzle with the chimichurri sauce.
For a tree nut free version, try using toasted pepitas or hulled sunflower seeds in place of the almonds.