Poblano Cauliflower Tacos

Ingredients

• 1 lb Cauliflower Head, chopped into small florets
• 6 oz Poblano Peppers, deseed and diced
• 2 Tbsp Oil
• 1 tsp Lime Juice
• 1 tsp Smoked Paprika
• 1/2 tsp Salt
• 1/4 tsp Cumin
• 1/4 tsp Garlic Powder
• 8 Soft Corn or Flour Tortillas
• Garnishes: toasted pumpkin seeds, guacamole, fresh cilantro

Directions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Toss cauliflower florets and diced poblanos together in a large mixing bowl.
3. In a separate smaller bowl, whisk oil, lime juice, spices, and salt. Pour over vegetables and stir to coat.
4. Place vegetable mixture onto baking sheet, spreading out in a single layer, to minimize vegetables from being clumped on the sheet.
5. Bake for 20 minutes then flip vegetables with a spatula and bake 10 minutes longer until they start to get golden and crisp.
6. Place filling into warm tortillas and top with toasted pumpkin seeds, guacamole, and fresh cilantro.