2 cups small cauliflower florets
2-3 teaspoons olive oil
1/2 jalapeno, sliced as thinly as possible
¼ teaspoon Smoked paprika
¼ teaspoon Cumin
¼ teaspoon Turmeric
6-8 corn tortillas, warmed through on the stove or in the microwave
Crumbled queso fresco, for garnish
avocado-lime crema (recipe below)
Cilantro, roughly chopped for garnish
Avocado-lime crema: :
1 avocado, pitted
¼ cup sour cream
¼ cup heavy cream
Juice of ½ lime
½ teaspoon salt
Puree all ingredients in a food processor until smooth.
Heat he olive oil into a medium saute pan set over medium heat. Add the cauliflower pieces and cook for 2-3 minutes. Add the thinly sliced jalapeno (as much as you like depending on how spicy you’d like the tacos to be), spices and a big pinch of salt. Cook for another 2 minutes, until fragrant and the cauliflower pieces are tender.
To serve: Place a generous spoonful of avocado crema down on the warm tortilla. Top with the cauliflower florets, queso fresco and cilantro. Serve with lime wedges.