Prep: 10 minutes or less
Cook: 15 minutes
Serves: 6
So easy and great leftovers!
Ingredients
- 1 bag cauliflower (Costco-size) (or 1 large head cauliflower cut into florets)
- 2 T olive oil
- 1 T chili powder
- 2 t cumin
- 1/2 t salt
- 1/2 t pepper
- 1-2 garlic cloves or sub garlic powder
Creamy Cilantro Sauce
- 1/4 c greek yogurt
- 1/4 c sour cream
- 1/4 c fresh cilantro
- 1 clove garlic minced
- juice of 1 lime
- salt and pepper to taste
Assembly
- 8 small flour tortillas
- 1 avocado dices
- 1 cup red cabbage
- 1/4 c cilantro
- optional 1 jalapeno
- creamy cilantro sauce
Instructions
- Preheat oven to 425. Combine all ingredients for the caulflower on a sheet and roast for 20 minutes until lightly charred and cooked through.
- Whisk the creamy sauce ingredients.
- Warm tortillas and assemble.
