1 medium head cauliflower, cut into florets
2 tablespoons olive oil
juice of 1 lime
2 teaspoons chili powder
1 teaspoon cumin
1-2 cloves minced garlic
1 teaspoon Celtic sea salt
1/2 teaspoon freshly-ground black pepper
1 scallion, thinly sliced
1/2 small head red cabbage
tortillas of choice: Ezekiel sprouted grain, Siete grain-free, or other brand
for the best guacamole ever:
2 ripe avocados
1/2 red onion, finely diced
1/2 bunch cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon Celtic sea salt
A dash of freshly ground black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Cut avocados in half and remove seed. Using a knife, make cross-hatch cuts in each half of the avocado. Scoop out avocado flesh with a spoon, and put in a mixing bowl. Using a fork, mash the avocado. Add the onion, cilantro, lime or lemon, salt and pepper and mix thoroughly. Just before serving, add the chopped tomato to the guacamole and mix. Season with additional salt to taste.
To make the tacos:
Preheat oven to 425ºF. Bring a large pot of water to a boil.
Blanch cauliflower florets by dropping them into boiling water for 1 minute. Drain and set aside.
Combine oil, lime juice, chili powder, cumin, garlic, sea salt, and pepper in a bowl. Pat cauliflower dry and toss with oil mixture to cover completely. Place on a parchment-lined baking sheet and roast for approximately 20 minutes. If desired, switch oven to low broil for the last 3-5 minutes of cooking to brown florets. (Alternatively, you may grill cauliflower for a more charred effect). Remove from oven and add to tortilla shell, along with guacamole and cabbage, and top with scallions. Enjoy immediately.
Note: Cauliflower can be made in advance and warmed in the oven just before assembling tacos.