Cauliflower Tacos

• portions: 6
• temps total: 20 minutes

Ingrédients

AVOCADO CREMA:

1/2 cup plain Greek yogurt

1 medium ripe avocado, peeled and mashed

1 tablespoon fresh lime juice

1 tablespoon minced fresh cilantro

1/4 teaspoon sea salt

TACOS:

1 teaspoon sea salt

1 teaspoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

6 cups fresh cauliflowerets

1/4 cup canola oil

12 flour tortillas (6 inches)

1-1/2 cups coleslaw mix

Optional: Sliced radishes, pickled red onions, and sliced jalapenos

Instructions

1. For sauce, in a small bowl, combine all crema ingredients until smooth; refrigerate until serving.

2. Preheat oven to 450°. In a large bowl, combine salt, cumin, garlic powder, chili powder and oregano. Add cauliflower and oil; toss to coat. Transfer to a foil-lined baking sheet.

3. Bake until cauliflower is tender and browned, about 20 minutes, stirring halfway.

4. Serve in tortillas with coleslaw mix. avocado crema and toppings, as desired.

Notes

To make folding the tortillas easier and for a softer texture, wrap the tortillas in foil and warm them in the oven for five minutes while the cauliflower cooks.