Sesame Cauliflower Tacos with Pineapple Slaw and Coconut Rice

• 1 head cauliflower, chunked

• 1 tbsp garlic powder

• 1/4 cup hoisin sauce

• 1 white onion, sliced

• flour tortillas, roasted

Slaw

• 2 cups shredded cabbage, or 1/2 bag slaw mix

• 1/2 cup pineapple, diced

• green onions

• 3 tbsp mayonnaise

• 1 tbsp soy sauce

• 1 tsp sriracha sauce, more if you like heat

• 3 tbsp pineapple juice

Sesame Sauce

• 3 tbsp hoisin sauce

• 1/4 cup soy sauce

• 3 tbsp sweet chili sauce

• 1 tbsp rice vinegar

• 1 tsp ground ginger

• 1 tbsp brown sugar

• slurry, 1 tbsp corn starch and water, mixed

Rice

• 1 cup uncooked jasmine rice

• 1 1/2 cup coconut milk

• 1 tbsp olive oil

• 1/2 salt

Place cauliflower and onion on oiled cookie sheet.

Sprinkle with garlic powder and coat with hoisin.

Cook at 400 until roasted and soft.

Make rice and cook as package directs.

While cauliflower is roasting, make the slaw and sesame sauce.

Add mayonnaise, soy sauce, sriracha, and pineapple juice in medium bowl.

Mix until smooth.

Add cabbage and green onions.

Coat all the cabbage and place in fridge until ready to serve.

For the sesame sauce, add all ingredients to small sauce pan. Stir constantly.

Cook until sauce thickens.

Coat cauliflower with sesame sauce, reserving a few tablespoons for drizzling.

Build your taco and sprinkle with white or black sesame seeds.

Enjoy!