🌮 SoCal-Inspired Baja Cauliflower Tacos with Mango Slaw

🌮 SoCal-Inspired Baja Cauliflower Tacos with Mango Slaw

A vibrant plant-based taco experience that’s as healing as it is delicious—made with real food, rich in flavor, and full of nourishment.

✨ Introduction

Craving a taste of Southern California sunshine? These Baja Cauliflower Tacos are bursting with zesty flavor, colorful crunch, and pure whole-food goodness. Inspired by the West Coast's love of fresh ingredients and bold taste, this dish skips the processed meat alternatives and lets roasted cauliflower, juicy mango, and a limey vinaigrette shine. It's simple, satisfying, and totally do-able—whether you're cooking for a casual lunch, a vibrant dinner, or a community cooking class.

This recipe aligns with the Eat Real to Heal philosophy—cooked gently at 350°F to preserve nutrients and packed with anti-inflammatory ingredients your body will love.

🥬 Ingredients (Serves 2–3)

For the Cauliflower:

• 1 small head cauliflower, cut into small florets

• 1 tsp smoked paprika

• ½ tsp cumin

• ½ tsp garlic powder

• Pinch of sea salt

• 1 tbsp olive oil (optional)

For the Mango Slaw:

• 1 ripe mango (or ¾ cup thawed frozen mango), diced

• 1 cup red cabbage, shredded

• ¼ cup red onion, finely diced

• Optional: ½ jalapeño, minced (for heat)

• Handful of chopped cilantro

Simple Cilantro-Lime Vinaigrette:

• Juice of 2 limes

• 2 tbsp olive oil (or sub orange juice or water for oil-free)

• 1 tbsp maple syrup or agave

• 1 tbsp apple cider vinegar or rice vinegar

• 1 small garlic clove, finely minced

• 2 tbsp fresh cilantro, chopped

• Pinch of sea salt

To Serve:

• 6 small corn tortillas (or lettuce leaves for grain-free option)

• 1 avocado, sliced

• Extra lime wedges

• Fresh cilantro for garnish

👩‍🍳 Instructions

1. Roast the Cauliflower (at 350°F):
   Preheat oven to 350°F. Toss cauliflower with spices and oil (if using). Spread on a baking sheet and roast for 35–40 minutes, flipping halfway, until tender and slightly golden.

2. Make the Vinaigrette:
   Whisk all vinaigrette ingredients in a bowl or shake in a jar until well blended.

3. Toss the Slaw:
   In a medium bowl, combine mango, cabbage, onion, jalapeño (if using), and cilantro. Pour vinaigrette over the top and toss. Let sit for 10–15 minutes to allow the flavors to meld.

4. Warm the Tortillas:
   Heat tortillas in a dry skillet or over an open flame until warm and slightly charred.

5. Assemble the Tacos:
   Fill each tortilla with roasted cauliflower, a generous scoop of mango slaw, a few avocado slices, and a sprinkle of fresh cilantro. Serve with lime wedges.

🥦 Nutrition Commentary

These tacos may taste like a treat, but they're actually a plant-powered nutritional win:

• Cauliflower is high in fiber, antioxidants, and compounds like sulforaphane that support detox and fight inflammation.

• Red cabbage brings in loads of vitamin C, vitamin K, and gut-healing phytonutrients.

• Mango adds a juicy hit of vitamin A, vitamin C, and digestive enzymes.

• Avocado delivers heart-healthy monounsaturated fats and potassium.

🧬 Protein Content (per serving):
While cauliflower isn’t a high-protein food, pairing it with corn tortillas (~2g protein each), red cabbage, and avocado, brings the total to around 7–9g of protein per 2–3 tacos. Add a spoonful of hemp seeds or a side of black beans for a boost.