The Ingredients
1 small head cauliflower, chopped into bite-sized pieces
1 Tbsp coconut oil, melted
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp sea salt
1/2 head purple cabbage, shredded
12 small corn tortillas
CORN SALSA
2 cups cooked sweet yellow corn, cut off the cob
2 small tomatoes, seeded and diced
1/2 cup red onion, diced
1 jalapeno, diced
2 tbsp chopped cilantro
Juice of 1 lime
1/2 tsp salt
GUACAMOLE
2 avocados, peeled and pitted
Juice of 1 lime
1 clove garlic, minced
Method
Preheat oven to 400 degrees F. Divide cauliflower between two large baking sheets. Add coconut oil, cumin, chili powder, paprika, garlic powder, black pepper, and salt. Toss to combine. Roast until golden brown and tender, about 20 to 25 minutes.
While the cauliflower is roasting, make the corn salsa by adding all ingredients for it to a large bowl. Stir to combine well. Place in the refrigerator until ready to use.
When the cauliflower is roasted, remove from oven and set aside.
To make the guacamole, mash avocados in a medium bowl. Stir in lime juice and garlic.
To serve, warm corn tortillas in the microwave until warm. Fill with roasted cauliflower and top with corn salsa and guacamole. Garnish with shredded purple cabbage and additional freshly chopped cilantro if desired. Serve with lime wedges.
