10 Tbsp. Hellmann’s® Or Best Foods® Mayonnaise
1 Tbsp. Low Sodium Soy Sauce
2 Cloves Garlic, Minced
2 Tsp. Ground Ginger
6 Cups Bite-Size Cauliflower Florets
1 Package (3.5 Oz.) Shiitake Mushrooms, And Thinly Sliced
8 (6-In. Ea.) Soft Taco-Size Flour Warmed
preheat oven to 400°. Line rimmed baking sheet with parchment paper or foil.
2combine hellmann’s® or best foods® vegan carefully crafted dressing and sandwich spread, soy sauce, garlic and ginger in small bowl. Remove 1/4 cup mixture to a large bowl and reserve remaining sauce for drizzling.
3add cauliflower and mushrooms to the large bowl and toss. Spread on prepared baking sheet and roast 25 minutes or until tender.
4evenly divide vegetables among tortillas, then drizzle with reserved sauce. Garnish, if desired, with chopped cilantro, sliced green onions, edamame and diced red bell pepper. Serves 4
Use lettuce wraps or low carb taco soft shells for the Carb Conscious.