Roasted Cauliflower Tacos with Avocado Crema

TACOS

1 large cauliflower head 

1/2 tablespoon California chile powder

2 teaspoons kosher or sea salt

1 teaspoon pepper

3 tablespoons of grapeseed oil

12-18 corn tortillas

Avocado Crema

2 avocados

1/2 cup sour cream

1 large lime, juice only

salt, to taste

TOPPINGS

1 jalapeño, thinly sliced

1/4 red onion, thinly sliced

edible flowers

limes, cut into wedges

Serves 4 to 6

DIRECTIONS: 

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, in a blender or food processor, blend ingredients for avocado crema until smooth. Put into a bowl or squeeze bottle.

5) Preheat a skillet or comal to warm tortillas on medium-high heat. Heat each tortilla for 30-40 seconds on each side or until pliable and cooked through. Place in a kitchen towel or tortilla warmer to keep warm until ready to serve. 

TO PLATE:

Place 2-3 pieces of cauliflower on each tortilla and top with avocado crema, edible flowers, sliced red onion and sliced jalapeño.

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