Cauliflower Tacos With Cashew Crema

INGREDIENTS:

Sauce:

1 ea               Green Chile (such as serrano), finely grated

1 cl                 Garlic, finely grated

1/4 cup          Cashew or Almond Butter

3 Tbsp            Fresh Lime Juice

tt                     Kosher Salt

Assembly:

3 clvs             Garlic, finely grated

1/4 cup          Grapeseed or Vegetable Oil

2 tsp               Cumin, ground

2 tsp               Smoked Paprika

2 ea                 Cauliflower Heads, cut into 1′ – 2′ florets

tt                     Kosher Salt

12                    6′ – diameter corn tortillas

1 sm                White Onion, thinly sliced

Sliced avocado, sliced radishes, cilantro leaves with tender stems, and lime wedges (for serving)

DIRECTIONS:

Sauce:

Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp water in a small bowl to combine; season with salt. Set aside.

Assembly:

Place a rack in the lowest position; preheat oven to 450 degrees. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed until dark brown and crisp on the bottom, 15-20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15-20 minutes.

Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.

Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes and cilantro. Service with lime wedges for squeezing over.