Ingredients

The following ingredients have 4 Servings
  • 1 head of cauliflower, chopped into bite sized florets (about 4 to 5 cups)
  • 1 tbsp olive oil
  • 1/2 tsp of salt
  • 1/2 tsp garlic powder
  • 1/2 tsp coriander
  • 1 tsp cumin
  • pinch of cinnamon
  • pinch of cayenne (optional)
  • 1/4 cup silken tofu (sour cream works too if you aren’t focused on making this a vegan recipe)
  • 1 clove garlic
  • 1/4 of water
  • 1 avocado, peeled and pit removed
  • 1 tbsp lime juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh cilantro (optional)
  • 4 tortillas
  • 2 cups red cabbage, thinly sliced
  • refried beans, heated (optional)

Instruction

  • the oven to 400 degrees.
  •  Spread the cauliflower out in a single layer in a baking dish. Toss the cauliflower with the olive oil, then sprinkle the cauliflower with the salt, garlic powder, coriander, cumin, cinnamon and optional cayenne. Toss the cauliflower with the spices to distribute fairly evenly. Place the cauliflower in the oven to roast for 25 to 30 minutes. The cauliflower is done when it begins to brown and pierces easily with a fork. Set aside to cool briefly when done.
  • Place the silken tofu, garlic and avocado in a food processor, pulse to mince the garlic and chop the avocado. Add the 1 tablespoon olive oil, lime juice, and cilantro. Puree the ingredients in the food processor until you have achieved a smooth consistency.
  • Place a tortilla on a plate. If using the refried beans, start by adding a tablespoon or so to the center of the taco. Place a generous scoop of cauliflower in the center of the taco, topped by a tablespoon or so of the avocado cream. Add some cabbage around the cauliflower, then roll up your taco and enjoy!