3 garlic cloves finely grated
2 tsp. ground cumin
2 tsp. smoked paprika
1⁄4 cup water
2 medium heads cauliflower cut into 1″–2″ florets
1 green chile (such as serrano) finely grated
1 garlic clove finely grated
1⁄4 cup nut butter cashew or almond
3 Tbsp. fresh lime juice
3 Tbsp. water
12 6″-diameter corn tortillas
1 small red onion thinly sliced
Sliced avocado, Sliced radishes, Cilantro leaves, Lime wedges
Preheat oven to 450°. Line a baking sheet with parchment paper.
Sauce: Add the chile, garlic, nut butter, lime juice and water to a food processor and process until smooth. Set aside.
Filling: Stir garlic, cumin, paprika and water in a small bowl to combine. Arrange cauliflower on a prepared baking sheet and massage spice paste into the florets.
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 longer.
Assembly: Heat a skillet over medium-high. Toast tortillas, one at a time, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.
Spread some sauce on each tortilla and top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.
Source: bonappetit.com – modified from original to eliminate oil and salt