Roasted Cauliflower Tacos

Roasted Cauliflower Tacos
- 1/2 small head cauliflower (chopped into bite size pieces)
- 1-2 Tbsp 15-30 ml coconut oil
- 1 1/2 tsp ground cumin
- 1 tsp Chili powder
- 1/2 tsp sea salt
- 6-8 corn tortillas
- Thinly sliced cabbage
- 1/2 Bell Pepper (sliced)
- 1/2 red onion (thinly sliced)
- 1/2 Avocado (sliced)
Sauce
- 1 glove garlic
- 1/4 cup raw almonds
- 1 6 ounce can tomatoes (drained)
- 1 tbsp olive oil
- 3 tbsp (lime juiced)
- 1/4 tsp paprika
- 1/4 tsp sea salt (plus more to taste)
- 1/4 tsp pepper
- 1/4 tsp Chili powder
-
Preheat oven to 400 F°
- Add cauliflower to a large baking sheet
- Add all the spices and toss
- Roast for 20-25 minutes, until golden brown and tender
- While cauliflower finishes roasting, combine all the ingredients for your sauce in a mixer and blend well in high speed
- Warm tortillas in the oven on the still-warm oven rack
- Keep them warm in aluminium foil
- Enjoy them with the sauce and all the sides you have
Store leftover sauce in the refrigerator up to 1 week