🌮 Roasted Cauliflower Tacos with Avocado Crema

Ingredients

• Cauliflower

• 1 head Cauliflower, cut in small florets
• 1 Poblano pepper, seeded and cut in strips
• 3 tbsp Olive oil
• 2 tsp Chili powder
• 1 tsp Ground cumin
• ½ tsp Garlic powder
• ¾ tsp Table salt

• Slaw

• 2 cup Red cabbage, thinly sliced
• 2 tbsp Lime juice (bottled)
• ¼ tsp Table salt

• Avocado crema

• 1 Avocado
• ½ cup Sour cream
• 1 tbsp Lime juice (bottled)

• Tacos

• 12 Corn tortillas
• ¼ cup Fresh cilantro, chopped (optional)

Nutrition

Steps

You’ll need: large rimmed baking sheet, blender or bowl and fork, medium bowl.

1. Heat the oven to 425°F.
2. Toss the cauliflower and poblano with the oil, chili powder, cumin, garlic powder and salt on the baking sheet. Spread in one layer and roast 20 to 25 minutes, stirring once, until tender and browned at the edges.
3. While it roasts, toss the cabbage with 2 tablespoons lime juice and 1/4 teaspoon salt.
4. Blend or mash the avocado with the sour cream, 1 tablespoon lime juice and a pinch of salt until smooth.
5. Warm the tortillas in a dry skillet or wrapped in a damp towel in the microwave. Fill with cauliflower, slaw and crema.