Cauliflower Tacos

Cauliflower Tacos – SO PERFECT FOR TACO NIGHT! Completely vegetarian and so easy to make, topped with the best avocado crema sauce. SO GOOD.

INGREDIENTS:
FOR THE AVOCADO CREMA SAUCE
1 ripe avocado, halved, seeded and peeled
1/2 cup Mexican crema*
1/3 cup packed cilantro leaves
2 tablespoons freshly squeezed lime juice
1 tablespoon lime zest
Kosher salt and freshly ground black pepper, to taste
FOR THE TACOS
2 tablespoons canola oil
1 (16-ounce) package riced cauliflower
1 onion, diced
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 chipotle chili pepper in adobo sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cinnamon, optional
1 (15-ounce) can black beans, rinsed and drained
1/2 cup salsa, homemade or store-bought
tortillas, flour or corn

DIRECTIONS:
FOR THE AVOCADO CREMA

1. Combine avocado, Mexican crema, cilantro, lime juice and lime zest in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add 1/4 cup water in a slow stream until emulsified; set aside in the refrigerator until ready to serve.

FOR THE TACOS

1. Heat canola oil in a large cast iron skillet over medium high heat. Add cauliflower and onion; season with salt and pepper, to taste. Cook, stirring occasionally, until browned, about 10-12 minutes.
2. Stir in garlic, chili pepper, cumin, oregano and cinnamon until fragrant, about 1 minute.
3. Stir in black beans and salsa. Reduce heat to low. Cook, stirring occasionally, until slightly reduced and flavors have blended, about 4-5 minutes; season with salt and pepper, to taste.
4. Serve immediately in tortillas, topped with avocado crema.