#shorts Turmeric roasted cauliflower 🌮

By Ministry of Curry · 45 min

Ingredients

Instructions

1. Cut the cauliflower into 1-inch florets: remove the thick outer stems and leaves, trim the main stem, then cut from the bottom so the florets start to separate, and cut them into 1-inch pieces.
2. Toss the cauliflower in a large bowl with the turmeric, salt, black pepper and oil. Spread in a single layer on a parchment-lined tray.
3. Roast in a preheated oven at 400 degrees until the edges start to turn golden brown, about 15 to 20 minutes.
4. For the chipotle mayo, blend the mayo, water, lime juice, salt, chili powder and chipotle chilies until smooth. Use 1 to 2 canned chipotle chilies, or 1 to 2 teaspoons chipotle chili powder if you have no canned chilies.
5. For the slaw, mix the red and green cabbage, red onion, carrots and cilantro in a bowl. Add salt and fresh lime juice.
6. Warm the tortillas directly over a stovetop flame using tongs, cooking each side for 10 to 15 seconds until slightly charred.
7. Fill each tortilla with 2 to 3 spoonfuls of roasted cauliflower, then add slaw, avocado and the sauce. Serve right away with a squeeze of lime.

Summarized from Ministry of Curry's video. Watch it for the details.

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