Cauliflower Tacos with Cilantro Yogurt Crema

Ingredients

Tacos:

1 large head of cauliflower, cut into small to medium-sized florets

1.5 Tbsp olive oil

2 tsp cumin

1 ½ tsp chili powder

1 tsp paprika

2 cloves garlic, minced

½ tsp black pepper

1 can refried beans

8 corn tortillas

For serving:

3 Tbsp cherry tomatoes, halved, ½ cup shredded red cabbage, 1 avocado, finely diced, ¼ cup red onion, diced

Cilantro Yogurt Crema:

1 cup plain Greek yogurt

½ tsp ground cumin

Juice of 1 lime

Zest of ½ a lime

½ tsp paprika

1 ½ tsp chili powder

1 small garlic clove, minced

3 Tbsp cilantro

Directions

1. Preheat your oven to 425°F and line a baking tray with parchment paper.

2. In a large mixing bowl, combine the cauliflower florets, olive oil, cumin, chili powder, paprika, garlic powder, salt, and pepper. Mix to fully coat and then evenly space out on the baking tray. Bake for 25 - 30 minutes, or until they reach your desired crispiness.

3. Meanwhile, prepare your cilantro yogurt crema in a small mixing bowl by combining all the ingredients. Stir and let rest for at least 10 minutes while you finish preparing the tacos.

4. Heat the refried beans on the stovetop or in the microwave according to the package directions.

5. Warm your tortillas on the stovetop by adding them one by one to a low heated non-stick skillet or by wrapping them in a damp paper towel and microwaving for 20 - 40 seconds. 

6. Assemble tacos by spreading warmed refried black beans on each taco, with roasted cauliflower, cilantro yogurt crema, and halved cherry tomatoes, diced red onion, red onion, avocado, or red cabbage. 

7. Enjoy!

Nutritional information:

4 Servings

Serving Size: 2 tacos

Calories: 409.6 kcals

Total Fat: 16.5g

Saturated Fat: 3.1g

Cholesterol: 3.3mg

Sodium: 505.5mg

Total Carbohydrate: 54.4g

Protein: 17.5g

Fiber: 15.7g