This is positively yummy!!! The flavors absolutely pop even without time to blend all those delightful flavors. I will say, it’s got a fair amount of cilantro and that flavor comes out so if you are not cilantro fan, this may not be the yummy recipe for you. I am finding that with each year of my life, I am enjoying cilantro more and more so if you are young, do not throw this recipe away…file it away for future use. 🙂 The recipe uses corn tortillas but I am not a fan so chose the low carb tortillas and experimented with a lettuce leaf wrap. I really liked both wraps but the lettuce wrap is much more messy so have plenty of napkins handy. You will also want a fork or spoon to get anything that happens to fall out while eating. I also substituted mandarin oranges for the mango because my mango was not ripe enough. Boo! Have to say, the oranges were wonderful so don’t hesitate to use them if you do’t have a mango handy. I give this recipe 4 spoons due to prep time but would give it 10 spoons for YUM!!!!
BAGGIE: Mix the following:
2 cloves garlic, minced
3/4 tsp cumin
3/4 tsp. paprika
3/4 tsp. chili powder
1/4 tsp sea salt
1 TBL. olive oil
1/2 medium cauliflower cut into bite size florets
BAKE THE SPREAD OUT CAULIFLOWER ON A PARCHMENT PAPER IN A 450 OVEN FOR 15 MINUTES. (TURN ONCE AT 8 MINUTES) Remove from oven
IN A BOWL: MIX THE FOLLOWING:
1 Mango, diced. (or mandarin oranges)
1/2 jalapeno pepper, deseeded and diced (I used 1 TBL. spoon of prepared diced Jalapenos)
2 TBL. loosely packed chopped cilantro
Juice of 1/2 lime
6 oz. broccoli slaw
1/4 c. pumpkin seeds
1/8 tsp. sea salt
SAUCE: mix well….
Juice of 1/2 lime
3 TBL. vegan mayo
2 TBL loosely chopped cilantro
SERVE: tortilla of choice, slaw mixture, cauliflower and sauce
