1 head of cauliflower, chopped into bite sized florets (about 4 to 5 cups)
1 tbsp olive oil
1/2 tsp of salt
1/2 tsp garlic powder
1/2 tsp coriander
1 tsp cumin
pinch of cinnamon
pinch of cayenne (optional)
For the avocado cream
1/4 cup silken tofu (sour cream works too if you aren’t focused on making this a vegan recipe)
1 clove garlic
1/4 of water
1 avocado, peeled and pit removed
1 tbsp lime juice
1 tbsp extra virgin olive oil
1 tbsp fresh cilantro (optional)
Additional taco ingredients
2 cups red cabbage, thinly sliced
refried beans, heated (optional)
Preheat the oven to 400 degrees.
Prep the cauliflower: Spread the cauliflower out in a single layer in a baking dish. Toss the cauliflower with the olive oil, then sprinkle the cauliflower with the salt, garlic powder, coriander, cumin, cinnamon and optional cayenne. Toss the cauliflower with the spices to distribute fairly evenly. Place the cauliflower in the oven to roast for 25 to 30 minutes. The cauliflower is done when it begins to brown and pierces easily with a fork. Set aside to cool briefly when done.
Make the avocado cream: Place the silken tofu, garlic and avocado in a food processor, pulse to mince the garlic and chop the avocado. Add the 1 tablespoon olive oil, lime juice, and cilantro. Puree the ingredients in the food processor until you have achieved a smooth consistency.
Assemble the tacos: Place a tortilla on a plate. If using the refried beans, start by adding a tablespoon or so to the center of the taco. Place a generous scoop of cauliflower in the center of the taco, topped by a tablespoon or so of the avocado cream. Add some cabbage around the cauliflower, then roll up your taco and enjoy!
The avocado will be a bit chunky when you first pulse the food processor. It will smooth out when you add the liquids. Tweak the amount of water to adjust the consistency if you like.
The fresh cilantro adds fresh flavor, but the dish is tasty if you skip it. I’d suggest using the cilantro if you have some on hand or have another use for it — maybe some cilantro pesto for pork tenderloin.