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Recipe:
Put whole head of cauliflower upside down in room temperature salted water and let soak for 20-30 minutes. You'll be surprised what comes out/off! Chop cauliflower into bite size pieces, toss in oil, cumin, paprika, chili powder, garlic powder, and salt. Add to pan. Drain and rinse black beans and add to bowl you tossed cauliflower in to absorb remaining spices. Add to other side of pan. Cook at 425⁰ for 25-30 minutes, stirring once or twice, until black beans burst and are crispy. Switch oven to broil and cook for an extra 5 minutes.
Mix Tofutti sour cream, chipped cilantro, lime juice and zest, and salt together. Toss shredded red cabbage in sauce.
Serve on corn tortillas with avocado.
No rice recipe - I used La Preferida Spanish Rice bc it's accidentally vegan and AMAZING
This looks SO GOOD!
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- 3 months ago
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