Ingredients:

  • 1 large head Cauliflower (approx. 900g), cut into bite-sized florets
  • 3 tbsp Avocado oil
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 0.5 tsp Garlic powder
  • 0.5 tsp Onion powder
  • 0.5 tsp Sea salt
  • 1 tsp Cornstarch
  • 0.5 cup Sour cream
  • 1 tbsp Fresh lime juice
  • 1 tsp Lime zest
  • 1 tbsp Chopped fresh cilantro
  • 8 small Corn tortillas
  • 1 cup Red cabbage, shredded
  • 1 large Avocado, sliced

Instructions:

  1. Preheat oven to 200°C (400°F). <small>Note: High heat is essential for roasting rather than steaming.</small>
  2. Cut the 900g head of cauliflower into bite-sized florets. <strong>They should look like small, uniform trees.</strong>
  3. In a large bowl, combine 1 tsp smoked paprika, 1 tsp ground cumin, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp sea salt, and 1 tsp cornstarch.
  4. Add 3 tbsp avocado oil to the spices and whisk until it's a smooth, red paste.
  5. Toss the cauliflower in the spice paste <strong>until every crevice is vibrant orange.</strong>
  6. Arrange on the baking sheet in a single layer. <small>Note: Leave space between pieces so they roast, not steam.</small>
  7. Roast for <strong>20</strong> minutes, flipping halfway through, <strong>until the edges are charred and the centers are tender.</strong>
  8. While roasting, mix 0.5 cup sour cream, 1 tbsp lime juice, 1 tsp lime zest, and 1 tbsp cilantro. <strong>It should be silky and pale green.</strong>
  9. Heat the 8 corn tortillas in a dry pan for 30 seconds per side <strong>until they smell like toasted corn and become pliable.</strong>
  10. Layer shredded cabbage, roasted cauliflower, and sliced avocado. <strong>Drizzle generously with the lime crema.</strong>