1 medium head cauliflower, 4-6 cups

3 Tablespoons avocado oil or olive oil

8 corn tortillas

Taco Seasoning – make your own or buy a seasoning packet

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

Avocado Crema

1 large avocado

¼ cup Greek yogurt

3 Tablespoons fresh cilantro

3 Tablespoons fresh lime juice

½ teaspoon salt

2 Tablespoons of water

Toppings

½ cup cilantro, chopped

1 cup shredded red cabbage

1 cup Pico de gallo or salsa

Directions

1. Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper.
2. Wash, pat dry and chop cauliflower into 1-inch florets. Try to make all the florets about the same size so that they cook evenly.
3. Add cauliflower to a bowl and toss with oil and taco seasoning.
4. Place seasoned cauliflower on baking sheet making sure not to overlap pieces. bake for 25 minutes, turn pieces over after halfway through baking.
5. 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.
6. Once cauliflower is done, prep tacos by adding a portion of cauliflower into each tortilla. Top with avocado crema, shredded red cabbage, pico de gallo, cilantro and additional toppings as desired.

Enjoy!

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