# Components:
→ 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 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Slaw
09 - 2 cups shredded red cabbage
10 - 1 medium carrot, julienned or shredded
11 - 1/4 cup chopped fresh cilantro
12 - 2 tablespoons lime juice
13 - 1 tablespoon olive oil
14 - 1/4 teaspoon salt
→ Creamy Lime Sauce
15 - 1/2 cup sour cream or Greek yogurt
16 - 1 tablespoon lime juice
17 - 1 teaspoon honey or agave syrup
18 - 1/2 teaspoon garlic powder
19 - Salt, to taste
→ Assembly
20 - 8 small corn or flour tortillas, warmed
21 - 1 avocado, sliced (optional)
22 - Extra cilantro leaves, for garnish
23 - Lime wedges, for serving
# Method:
01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Combine cauliflower florets in a large bowl with olive oil, minced garlic, smoked paprika, cumin, chili powder, salt, and pepper. Toss until thoroughly coated.
03 - Arrange cauliflower in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway, until golden and crisp at the edges.
04 - In a bowl, mix shredded cabbage, carrot, cilantro, lime juice, olive oil, and salt. Toss well and set aside.
05 - In a small bowl, whisk together sour cream or Greek yogurt, lime juice, honey or agave, garlic powder, and salt until smooth.
06 - Warm the tortillas in a dry skillet over medium heat or microwave them briefly until soft and pliable.
07 - Fill each tortilla with roasted cauliflower, top with slaw, drizzle with creamy lime sauce, and add avocado slices if desired. Garnish with cilantro leaves and serve with lime wedges.
