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 GROCERY COST: $15.76
Total Cooking Time: 45 mins to 1 hour
Watch me next Monday at 9:00 am for another delicious dinner idea!