Ingredients

The following ingredients have 4 Servings
  • 1 medium head cauliflower (4-6 cups)
  • 3 Tablespoons avocado oil or olive oil
  • 8 corn tortillas
  • 1 Tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 large avocado
  • ¼ cup Greek yogurt
  • 3 Tablespoons fresh cilantro
  • 3 Tablespoons fresh lime juice
  • ½ teaspoon salt
  • 2 Tablespoons of water
  • 1 cup shredded red cabbage
  • 1 cup Pico de gallo
  • ½ cup cilantro (chopped)
  • Additional toppings: hot sauce (jalapenos, etc)

Instruction

  • Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  • Wash and chop cauliflower into 1-inch florets. Try to make all the florets about the same size so that they cook evenly.
  • Make taco seasoning by combining all the spices in a small bowl.
  • Add cauliflower to a bowl and toss with oil and taco seasoning.
  • Add cauliflower to prepared baking sheet and bake for 25 minutes, flipping around the 12 minute mark.
  • While cauliflower is baking, make avocado crema by combining avocado, yogurt, cilantro, lime juice, salt and water in a blender or food processor and blend until smooth and combined.
  • Once cauliflower is done, prep tacos by adding a portion of cauliflower into each tortilla. Top with avocado crema, shredded red cabbage, pico de dallo, cilantro and additional toppings as desired.