BBQ Cauliflower & Chickpea Tacos with coleslaw 

Preheat oven to 400 degrees

DIRECTIONS

VEGETABLES

Prepare the following
  1 head of cauliflower (chopped bite size)

1 can of cooked chickpeas (drained & rinsed)

1 teaspoon maple syrup (mixed with 1/2 teaspoon water)

1 jalapeno sliced, if desired

Place cauliflower, chickpeas & jalapeño on non stick cookie sheet, cover with maple syrup water mix and coat evenly.  (This helps the rub to stick to vegetables.)  
**To prevent sticking you may use parchment paper, just combine vegetable mixture and rub in bowl, mix, then place on parchment paper on cookie sheet. 

BBQ RUB:  Mix all together in small bowl

1 teaspoon cumin

1 teaspoon paprika 
  1/2 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

2 teaspoons date sugar

1 teaspoon salt (omit if you are watching salt intake)

1/4 teaspoon black pepper

Add mix to cauliflower mix and toss to coat evenly.  Place in oven and cook 25 to 30 minutes until browned.

While above is cooking, prepare slaw.

SLAW MIX:  

Place in large bowl

1-14 ounce bag of cole slaw mix (I did not have slaw mix so I used 6 – 7 cups of thinly chopped cabbage, shredded carrots, 1/2 cup chopped red onion & 1/2 cup of chopped red bell pepper.)

CREAMY LIME SLAW DRESSING
Mix Slaw Dressing below in small bowl, then add mixture to slaw mix and coat well.

  1/2 cup of veganasie (I used aquafaba mayo that I had made)

1/2 teaspoon dijon mustard

1 teaspoon maple syrup

1 1/2 teaspoon apple cider vinegar

1/4 teaspoon celery seed

1/4 teaspoon salt (omit if you are watching salt intake)

1 pinch black pepper

Juice of one lime (about 2 tablespoons)

Heat 10-12 corn tortillas.  (I used the pre-shaped corn tortillas.  I make my own corn tortillas, but I was out.  Or, you could use whole wheat tortillas as a wrap.)  Add to tortilla; the Cauliflower Chickpea mix, top with coleslaw and salsa (I used my own homemade salsa).  Enjoy.