BBQ Cauliflower and Chickpea Tacos with Creamy Lime Slaw

This is a nice combination of spiciness, sweetness, and tang. I love making my own gluten free corn tortillas using masa flour. It is super easy and the taste and texture cannot be beat. I refuse to go back to store bought corn tortillas anymore because they break apart so easily. I highly recommend making your own tortillas.

Ingredients
Corn tortillas (I made my own using masa flour)
1/2 to 1 head of cauliflower
1-16oz can of chickpeas
Olive oil
Dry Rub:
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp chili powder
1/4 tsp black pepper
Slaw:
5 cups chopped cabbage
3-4 carrots, julienne
1/2 cup mayonnaise
1/2 tsp dijon mustard
1-1/2 tsp apple cider vinegar
1/4 celery seed
1/4 tsp salt
Pinch of pepper
1 tsp water
Juice of one lime

Directions

1. Preheat oven to 375 F.
2. Chop cauliflower into small pieces and add to mixing bowl with chickpeas. Drizzle olive oil to coat. 
3. Sprinkle dry rub all over cauliflower and chickpeas and toss to coat evenly.
4. Place on a baking sheet and bake for 15-20 minutes.
5. Chop cabbage and carrots thinly and add to a bowl. 
6. Combine rest of slaw ingredients in a small bowl and pour over cabbage mixtures. Toss together.
7. If you chose to make your own corn tortillas, follow instructions on the package of masa.
8. Once cauliflower is done, you can toss with a little BBQ sauce if you would like.
9. Assembly tortilla: Cauliflower, slaw, cilantro, feta or queso fresco.