Roasted Cauliflower Black Bean Tacos with Spinach and Avocado Crema

Ingredients 

• 1 medium head cauliflower, 4-6 cups
• bunch of spinach or cabbage, thinly sliced
• 3 Tablespoons avocado oil or olive oil
• 8 corn tortillas

 Cauliflower Seasoning 

• 1 Tablespoon chili powder
• 1 ½ teaspoons ground cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Avocado Crema

• 1 large avocado
• ¼ cup sour cream or Greek yogurt
• 3 Tablespoons fresh cilantro
• 3 Tablespoons fresh lime juice
• ½ teaspoon salt
• 2 Tablespoons of water

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.

Wash and chop cauliflower into 1-inch florets. Try to make all the florets about the same size so that they cook evenly.

Make taco seasoning by combining all the spices in a small bowl.

 Add cauliflower to a bowl and toss with oil and taco seasoning.

Add cauliflower to prepared baking sheet and bake for 25 minutes, flipping around the 12 minute mark.

While cauliflower is baking, make avocado crema by mashing the avocado then adding sour cream or yogurt and blending until smooth and adding finely chopped cilantro, lime juice, salt and water. You can also use a food processor or blender.

Warm your tortillas of choice by lightly toasting, or microwaving for 10-20 seconds.

Once cauliflower is done, prep tacos by adding a portion of cauliflower into each tortilla. Top with avocado crema, shredded spinach, cilantro and additional toppings as desired.