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!