Cauliflower tacos are the perfect vegetarian spin for your Meatless Monday or Taco Tuesday. Spiced cauliflower is roasted till crispy, then piled on soft tortillas with shredded cabbage and a creamy avocado sauce.

Ingredients

• 1/2 cup plain greek yogurt
• 1 medium ripe avocado, peeled and mashed
• 1 tablespoon fresh lime juice
• 1 tablespoon minced fresh cilantro
• 1/4 teaspoon sea salt
• 1 teaspoon sea salt
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 6 cups fresh cauliflowerets
• 1/4 cup canola oil
• 12 flour tortillas (6 inches)
• 1-1/2 cups coleslaw mix
• optional: sliced radishes, pickled red onions, and sliced jalapenos

Directions

1. For sauce, in a small bowl, combine all crema ingredients until smooth; refrigerate until serving.
2. Preheat oven to 450°. In a large bowl, combine salt, cumin, garlic powder, chili powder and oregano. Add cauliflower and oil; toss to coat. Transfer to a foil-lined baking sheet.
3. Bake until cauliflower is tender and browned, about 20 minutes, stirring halfway.
4. Serve in tortillas with coleslaw mix. avocado crema and toppings, as desired.