1 large cauliflower head 

1/2 tablespoon New Mexico chile powder

2 teaspoons kosher or sea salt

1 teaspoon pepper

3 tablespoons of grapeseed oil

12-18 corn tortillas



1 medium tomato, chopped

1 avocado, sliced

1/2 cup cilantro, chopped

limes, cut into wedges


Serves 4 to 6



Preheat oven to 400F

1) Begin by breaking apart cauliflower florets into equal pieces. If florets are too large cut into halves or quarters. 

2) Place florets in a large bowl and coat with oil. Sprinkle salt, pepper, and chile powder and toss to coat evenly. 

3) Place coated cauliflower florets in a shallow baking dish or cookie sheet and place in preheated oven. Roast cauliflower for 30-45 minutes.

4) Meanwhile, preheat a skillet or comal to warm tortillas on medium-high heat. Heat each tortilla for 30-40 seconds on each side and place in a kitchen towel or tortilla warmer to keep warm until ready to serve. 


Place 2-3 pieces of cauliflower on each tortilla and top with chopped cilantro, tomato and slices of avocado. 


Total Cooking Time: 45 mins to 1 hour



Watch me next Monday at 9:00 am for another delicious dinner idea!