Ingredients
Scale
- 1 head cauliflower, florets
- 1/4 cup + 2 tablespoons plain almond milk
- 1 tablespoon fresh lime juice
- 1/2 garlic clove, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- pinch of black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 1/2 cup white beans
- 1 cup purple cabbage, thinly slices
- fresh cilantro, for topping
- fresh lime juice, for topping
- jalapeño slices, for topping (optional)
Spicy Avocado Lime Crema
- 1 cup spinach
- 1 ripe avocado
- 1/4 cup fresh cilantro
- 2 slices of jalapeño (optional)
- 2 1/2 tablespoons fresh lime juice
- 1/4 cup water
- 1/4 teaspoon sea salt
- pinch black pepper
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond milk, lime juice, garlic, chili powder, cumin, paprika, sea salt, pepper and cayenne until smooth. Add in the cauliflower florets and mix until all are well coated in the mixture.
- Bake for 25-30 minutes or until golden and soft.
- In a food processor, blend all of the ingredients for the Spicy Avocado Lime Crema until smooth and creamy. Texture will be thick, similar to mayo.
- Assemble the tacos. I started with the cabbage, cauliflower, white beans, more cabbage, cilantro, jalapeño and then the lime crema. A good squeeze of fresh lime juices adds a nice touch as well!
- Enjoy!
Notes
- Makes 6 mini tortillas.
- Leftovers stay good up to 2 days in refrigerator.
Nutrition
- Serving Size: 2
