INGREDIENTS
Extra virgin olive oil, plus more for rubbing
1 large head cauliflower
1 yellow onion
Chili Powder
1/2 teaspoon dried oregano
1 teaspoon salt
Taco Sauce or taco seasoning packet (I used Trader Joe’s Taco Sauce)
8-12 corn tortillas (I used flour but recommend corn)
1 cup Mexican cheese
1/3 cup shredded cabbage
1/3 red onion thinly sliced
2 limes
LIME AVOCADO CREMA
1 large avocado, halved
1/2 cup fresh cilantro
1 clove garlic, grated
juice from 2 limes
salt
1 large avocado, halved
1/2 cup fresh cilantro
1 clove garlic, grated
juice from 2 limes
salt
INSTRUCTIONS
1. Preheat the oven to 450° F.2. Chop cauliflower into small bite-sized florets. Chop onion, I did mine in a food processor.
Heat the olive oil, add the cauliflower and onion. Cook until the cauliflower starts to char. Add chili pepper, taco sauce (if seasoning, add water according to package), oregano, salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly (about 10 minutes). Remove from the heat.
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3. While cooking, make a quick pickle of the cabbage and onions. Add sliced ingredients to a bowl and squeeze in the juice of two limes. Occasionally toss ingredients while continuing the recipe.
4. Warm the tortillas in the microwave, until pliable. Brush the tortillas with olive oil and lay each on a baking sheet. Layer evenly with cheese and cauliflower and fold. Transfer to the oven and bake for 8 minutes, then flip and cook another 8 minutes more, or until the cheese has melted and the tortillas are crisp.
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4. Meanwhile, make the Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
5. Serve the tacos topped with avocado, pickled cabbage and onion, and any other desired toppings.
