Jen side steps the more traditional taco and shows us how to make roasted cauliflower tacos that don't fall short on zesty, spicy flavor. Subscribe to Jen's channel: http://taste.md/1T2BCK8INGREDIENTS For the tacos:2 cups cauliflower, cut into small florets1 tsp ground cumin½ tsp garlic powder1 lime, zested and juiced2 tbsp olive oil Corn tortillas½ ripe avocado, sliced1 jalapeño, thinly slicedChopped cilantro to tasteSalt & pepper to tasteLime wedges to serveFor the crema:2 chipotle chilies in adobo sauce½ cup Mexican crema or sour creamRECIPE 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. Meanwhile, add chipotle chilies and Mexican crema in a food processor. Blend until smooth. 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.___Follow us! We don't bite...unless you're made of food ;)Subscribe to Tastemade | http://taste.md/1QsXIWqSnapchat Discover | http://taste.md/1P9UuDMFacebook | http://taste.md/1Zf0BveInstagram | http://taste.md/1OaAv4PMore daily programming | http://www.tastemade.comWatch us behind the scenes at Snapchat | @tastemade