# Components:
→ For the Roasted Cauliflower
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 0.5 teaspoon chili powder
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
→ For Serving
09 - 8 small corn or flour tortillas, gluten-free if needed
10 - 1 cup shredded red cabbage
11 - 0.5 cup fresh cilantro leaves
12 - 1 avocado, sliced
13 - 0.5 cup diced tomatoes or salsa
14 - 0.25 cup vegan or regular sour cream (optional)
15 - 1 lime, cut into wedges
# Method:
01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, minced garlic, smoked paprika, cumin, chili powder, salt, and black pepper until evenly coated.
03 - Spread cauliflower in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning once halfway through, until golden and crispy on the edges.
04 - While the cauliflower roasts, prepare the toppings: shred the cabbage, slice the avocado, chop the cilantro, and dice the tomatoes or prepare salsa.
05 - Warm the tortillas in a dry skillet or directly over a burner until soft and pliable.
06 - Fill each tortilla with roasted cauliflower, then top with cabbage, cilantro, avocado, tomatoes or salsa, and a dollop of sour cream if desired. Squeeze fresh lime juice over the top before serving.
