Mexican Spiced Cauliflower Tacos w/ 🥑 Crema and Cheesy Crunch Tortillas

Taco Tuesday is a regular in my house. Tacos give you everything: carbs, protein, tang, crunch, sweet, savory, spicy and delicious. A corn tortilla is basically a blank canvas for your imagination. I let mine run wild with this one, I hope you enjoy!

Ingredients:

2 heads cauliflower

3 tbsp paprika

3 tbsp garlic powder

1 tbsp salt

1 tsp pepper

1 tsp cayenne

Avocado/oil oil

3 limes

2 avocado

1/2 cup cilantro

1 cup sour cream

2-5 pickled jalapeños

1/2 cup mayo

2 tbsp red wine vinegar

1 tbsp cilantro (frozen works for this)

1 tbsp maple syrup

1 cloves garlic

1 bag of your fave cabbage mix

1 red onion, sliced thin

Corn tortillas

Mozzarella cheese

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Directions:

Preheat the oven to 375.

Cut the cauliflower into small pieces. Place on a cookie sheet and coat in olive/avocado oil, the juice of 2 limes, and the seasonings. Bake for 1 hour.

For the crema: With an immersion blender, blend together the avocados, cilantro, sour cream, juice of 1 lime and jalapeños. Set aside.

In a bowl, mix together the mayo, vinegar, cilantro, maple syrup, some black pepper and garlic. Dress the cabbage.

Toast your tortillas on an open flame. Place on a baking tray, sprinkle with mozzarella cheese, place in the broiler for 2 minutes until cheese is starting to crisp up.

To build: place some cabbage on the base, then add the cauliflower. Drizzle some avocado crema, garnish with with red onions and extra cilantro. Squeeze some fresh lime and enjoy!!

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Tips:

✨You can leave out any cilantro you don’t want or replace with parsley if you prefer.

✨You can make this vegan by using tofutti sour cream and leaving out the cheese.

✨To make this less spicy, use fewer jalapeños and leave out the cayenne pepper.