Cauliflower Tacos with Avocado Crema

INGREDIENTS

• 1 package Pickled Jalapeño & Carrot tortillas
• 1 medium cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 ½ teaspoons chile powder (optional)
• 1 ripe avocado, peeled and pitted
• ¾ cup sour cream
• 2 tablespoons lime juice
• ⅓ cup fresh cilantro leaves
• Salt
• Pepper

INSTRUCTIONS

Preheat the oven to 450°F. Line a sheet pan with parchment or foil. In a large bowl, combine the cauliflower with 2 tablespoons of olive oil, a pinch of salt and pepper, and the chile powder, if using. Toss to combine. Transfer the cauliflower to the prepared pan and roast until the cauliflower is tender and beginning to brown, 25 minutes.

Meanwhile, make the avocado crema: in the bowl of a food processor or blender, combine the avocado with the sour cream and lime juice. Blend until smooth, adding a splash of water to thin if necessary. Season to taste with salt and pepper.

To warm the tortillas, in a dry pan over medium-high heat, add the tortillas for 30 seconds per side. Wrap them in a clean towel to keep warm.

To build the tacos: spread each tortilla with a dollop of the avocado crema. Top with the roasted cauliflower florets and cilantro leaves. Serve warm.