2 tablespoons
freshly squeezed lime juice, from 1 lime
10 (6-inch)
corn or flour tortillas
2 cups
shredded red cabbage
⅓ cup
roughly chopped cilantro
Avocado Crema
1
avocado
1
garlic clove, minced
½ cup
sour cream
½ teaspoon
sea salt
¼ cup
freshly squeezed lime juice, from 1 lime
¼ cup
cilantro leaves
Method
Preheat the oven to 400°F with a rack in the center position.
In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil, taco seasoning, and lime juice then spread out on a large rimmed baking sheet.
Roast in the oven for 30 minutes or until cauliflower is tender with crispy edges.
Meanwhile, prepare the avocado crema. To a food processor or small blender, add the avocado, garlic, sour cream, salt, lime juice and cilantro, blend until smooth.
Heat ½ teaspoon of the remaining oil in a large cast-iron or nonstick skillet over medium heat. Once the oil glistens, add one tortilla and cook until toasty and warmed, about 30 seconds per side. Repeat with the remaining tortillas, adding additional oil to the skillet for each, as needed. Stack the toasted tortillas and wrap them in a clean kitchen towel to keep them warm.
Divide the roasted cauliflower between the tortillas. Top evenly with shredded cabbage and cilantro. Drizzle with avocado crema and serve.