1 cup cotija Mexican cheese (or sub 1 cup parmigiana reggiano cheese)
8 corn tortillas
for serving: fresh cilantro, thinly sliced radishes, lime wedges
½ cup light sour cream or Greek yogurt
1-2 chipotles in adobo sauce, finely chopped
2 tablespoons lime juice
1 tablespoon honey
salt and pepper, to taste
1/2 head red cabbage, thinly sliced
Preheat oven to 400°F. Line a baking sheet with parchment paper or spray with cooking spray.
Gently break up the Cauliflower and Onions in the bag, then arrange on the prepared pan.
Roast for 10 minutes. Remove pan from oven and stir well, distributing sauce.
Roast for another 15 minutes.
Add black beans and roast for another 5 minutes.
Meanwhile, whisk together sour cream, chipotles, lime juice, honey, salt and pepper in a large bowl. Add cabbage and toss to coat.
To serve, heat corn tortillas in a hot non-stick skillet until warm and arrange on warm plates. Divide cauliflower and bean mixture between each tortilla. Top each with cotija cheese and chipotle slaw. Garnish with cilantro, radishes and a squeeze of lime.