1. 2 cups small cauliflower florets
  2. 2 teaspoons red chili powder
  3. 1 teaspoon cumin
  4. 1 teaspoon garlic powder
  5. Dash of cayenne pepper
  6. Juice of ½ lime
  7. 2 tablespoons water
  8. ¼ cup red cabbage, grated
  9. 1 small carrot, grated
  10. 1 teaspoon Dijon mustard
  11. 1 teaspoon apple cider vinegar
  12. ½ jalapeño, de-seeded and sliced in rounds
  13. 4 corn tortillas
  14. ½ avocado
  15. 2 tablespoons fresh cilantro
  16. Salt, to taste
  1. Preheat your oven to 400F.
  2. Place your cauliflower florets on a baking sheet lined with parchment paper.
  3. In a small bowl, mix chili powder, cumin, garlic powder, and cayenne pepper with lime juice and water.
  4. Drizzle the spice mix onto the cauliflower evenly and bake at 400F for 30 minutes
  5. While the cauliflower is baking, prepare your red cabbage slaw by simply tossing your grated carrot and red cabbage in a bowl with Dijon mustard, apple cider vinegar, and sliced jalapeño pepper rounds. Set aside.
  6. Heat 4 tortillas in a steamer, microwave, or stovetop for 2-3 minutes until tender
  7. Once the cauliflower is ready, remove from the oven and we’ll get to stuffing!
  8. Layer the roasted cauliflower onto the tortillas, and then add the red cabbage slaw
  9. Finish by topping with fresh cilantro, sliced avocado, and salt to taste. Enjoy!

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