• 2 cups cauliflower, cut into small florets
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 lime, zested and juiced
  • 2 tablespoons olive oil
  • Corn tortillas
  • 1/2 ripe avocado, sliced
  • 1 jalapeño, thinly sliced
  • Chopped cilantro to taste
  • Salt & pepper to taste
  • Lime wedges to serve
  • For the crema: 2 chipotle chilies in adobo sauce, 1/2 cup Mexican crema or sour cream


  1. Preheat oven to 400°F. Season the cauliflower florets with olive oil, ground cumin, garlic powder, salt and pepper, lime zest and its juice. Spread out on a parchment-lined baking sheet, and roast for about 30 minutes. Toss occasionally, until tender and golden brown.
  2. Meanwhile, add chipotle chilies and Mexican crema in a food processor. Blend until smooth.
  3. To assemble, heat tortillas by charring them slightly over a stove burner, add a layer of sliced avocado, the roasted cauliflower, chipotle crema, sliced jalapeño, and cilantro.