Roasted Cauliflower with Mango Chile Sauce & Slaw | Garden Of Eydie

Ingredients

• 2 cups shredded green cabbage
• 1 large crispy, sweet red apple, seeded and finely diced
• ½ cup grated carrot from (1) small carrot
• 4 ounces. jicama , peeled and cut into thin slices (julienned)
• 1 medium red bell pepper , seeded and finely diced
• 1 medium yellow bell pepper, seeded and finely diced
• 1 small red onion, peeled and grated
• 1 jalapeño, seeded and finely minced
• 2 tablespoons fresh lime juice, or more to taste
• 2 tablespoons honey
• 1 tablespoon sherry vinegar , raspberry vinegar, or apple cider vinegar.
• 2 small-medium sized cauliflower heads , leaves removed and stem
• sliced flat to bottom of cauliflower
• 1-1/2 medium white or yellow onions, (12 oz.) finely diced
• 3 garlic cloves, peeled and minced (1 tablespoon)
• ½ - 1 small orange habañero pepper, seeds removed and minced
• 4-1/2 tablespoons apple cider vinegar
• 2 Medjool dates , pitted and finely chopped
• 2 dried pasilla peppers, stem and seeds removed, puréed (see below)*
• 1-1/2 red mangoes flesh, puréed in a small blender
• 1-1/2 cup GOE Veggie stock, or store bought
• 3 limes, juiced
• juice of 1-1/2 oranges (Valencia if you can get it, otherwise, navel oranges are fine)
• 1-½ tablespoon dry mustard
• 1-½ tablespoon Dijon mustard or no salt Westbrae mustard