Roasted Cauliflower Tacos with Yellow Pepper Sauce

For yellow pepper sauce:

5 Yellow Peppers
1 tbsp olive oil
salt, pepper

4 garlic cloves
1/2 C. mayonnaise 
1 1/2 tbsp. olive oil
juice from 1/2 lime
1/4 C. fresh tarragon 
1/4 C. queso freso
1/2 tsp. cayenne pepper
salt to taste

Preheat oven to 425 degrees.  Slice yellow peppers and remove seeds. Place on a baking sheet and drizzle sprinkle with salt and pepper. Roast in oven for about 10-15 minutes, until beginning to blacken. Remove from oven. 

Add peppers and all remaining ingredients to food processor. Blend until smooth.  

For Cauliflower: 
Head of purple, green, and orange  cauliflower
2 tbsp. olive oil
salt, pepper

Drizzle olive oil on chopped tri-colored cauliflower. Sprinkle with salt and pepper. Place in oven at 425 degrees (can be done at the same time as the yellow peppers) for 20 minutes until crispy. Serve over slaw and top with yellow pepper sauce. 

For the slaw:
1 c. shaved broccoli slaw
1 c. shaved carrots 
2 tbsp. olive oil
1/2 tbsp. rice vinegar
1/2 tbsp. agave syrup
juice from 1/2 lime
zest from 1/2 lime
salt, pepper to taste

Combine all ingredients in a large bowl. Set aside until serving.

Serve with Rioja Blanco.