Roasted Cauliflower

1     head cauliflower, cut into florets

1/2 t cumin 

1/2 t Williams-Sonoma Mexico City chile powder

4    T olive oil

Chipotle Yogurt Sauce

1    small container 5% Greek yogurt

1/2 chipotle pepper from a can, chopped fine + mashed

1    garlic clove, minced

1    t lime juice

1    t olive oil

1    t honey

salt to taste


1    avocado, sliced

1    lime, sliced

freshly washed cilantro sprigs

package of chickpea flour tortillas

Preheat the oven to 400 degrees

On a parchment-lined baking sheet, arrange the cauliflower florets, drizzle with olive oil and sprinkle with cumin and chile powder. Toss until evenly coated with oil & spices. Roast for 30-40 minutes, turning halfway through.

For the chipotle yogurt sauce, in a bowl, combine the yogurt, chipotle, garlic, lime juice, olive oil, honey & salt. Whisk briskly until all ingredients are evenly incorporated. Taste & adjust the seasonings.

Warm the tortillas in a small, non-stick skillet for 3-4 minutes on each side.

Fill each tortilla with a little sauce, cauliflower, avocado, cilantro + lime juice. Enjoy!