Sriracha Roasted Cauliflower Tacos with Quick Red Cabbage Slaw


  • 1 head cauliflower
  • 3-4 tablespoons Sriracha
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon olive oil

For the slaw:

  • 1/3 to 1/2 red cabbage, shredded
  • 1-2 carrots cut into matchsticks or cubed
  • 1/4 cup mayo
  • juice from 1/2 lime (use the rest to serve alongside these)
  • 2 teaspoons rice vinegar
  • salt and pepper to taste
  • 1-2 tablespoons chopped green onion


  1. Remove any leaves from the head of cauliflower and cut into small, bite-sized florets. Blanch in boiling, salted water for 2-3 minutes. In a small bowl or glass stir together the hot sauce, soy sauce, and 1 tablespoon rice vinegar. Once the cauliflower is done blanching, drain well and then toss in the sauce. Oil a baking sheet and spread the cauliflower out in one layer. Roast at 400°F for 20-22 minutes, tossing once in the middle (just to make sure they don’t stick and all sides get roasted).
  2. While that’s cooking you can throw together the slaw. Shred the cabbage and cut up the carrot(s). In a bowl or large glass stir together the mayo, lime juice and 2 teaspoons rice vinegar. Taste and add salt and pepper to your liking. Drench the cabbage and carrots in the sauce so that all pieces get coated in the creamy goodness.
  3. Once the cauliflower is done roasting, assemble your tacos, topping with some green onions or salsa or sour cream (or all three if you live dangerously).