Roasted Cauliflower Tacos with Avocado Crema and Pickled Red Onions

Savor the vibrant flavors of roasted cauliflower tacos, topped with creamy avocado crema and tangy pickled red onions.

Ingredients

• 1 head cauliflower, chopped into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• to taste salt and black pepper
• 1 cup Greek yogurt
• 1 large avocado, peeled and pitted
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• 1 cup red onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1 tablespoon sugar
• 8 corn tortillas

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss cauliflower florets with olive oil, smoked paprika, ground cumin, salt, and black pepper.
3. Spread the seasoned cauliflower evenly on a baking sheet.
4. Roast for about 25-30 minutes, or until the cauliflower is golden and tender.
5. Meanwhile, in a blender, combine Greek yogurt, avocado, lime juice, and garlic powder. Blend until smooth to create the crema.
6. In a small saucepan, combine apple cider vinegar and sugar. Heat until the sugar has dissolved.
7. Pour the vinegar mixture over the sliced red onions in a bowl and let it soak for at least 15 minutes to pickle.
8. Warm the corn tortillas in a dry skillet over medium heat until pliable.
9. To assemble the tacos, spread a generous amount of avocado crema on each tortilla, add a portion of roasted cauliflower, and top with pickled red onions.
10. Serve immediately and enjoy your roasted cauliflower tacos with avocado crema and pickled red onions.

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