Vegan Cauliflower & Pineapple Tacos

Roasted #Cauliflower

1 medium-sized Cauliflower, cut into florets

1 tsp Chilli Powder

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Cumin

1 tbsp Nutritional Yeast

1 tsp M/E Zoomers Broth Powder

1/2 tsp -1 tsp M/E Lions Mane Powder

1 tsp salt

1 tbsp Olive Oil

1 cup Pineapple, chopped

1/4 Pickled Red Onions (If not pickled, add 1/2 tsp vinegar)

Blend all the ingredients together. Pour into a bowl and coat your cauliflower florets! Bake @ 400*F for 20 minutes. When tender, switch to a low broil for a few minutes until the cauliflower is brown.

#PineappleSalsa

1 cup Pineapple, chopped into 1 cm pieces

1/2 cup Onions, finely diced

1/4 cup Cilantro, chopped

Juice of 1 line

Pinch of salt & pepper

1 tbsp of Jalapeño Pepper, finely chopped

Combine ingredients in a bowl. Set aside.

#Avocado Creme

1 medium-sized Avocado

1/4 cup Cilantro

1 cup plant-based yogurt (I like to use coconut based ones)

1/4 cup Lime juice

2 garlic cloves

1/2 tbsp Jalapeño Pepper

1 tsp M/E Zoomers Broth Powder

1 tsp M/E Lions Mane Powder

1/2 tsp Cumin

Blend all the ingredients together inside of a blender. Set aside. I added mine into a squeeze bottle for easy storing, but that's optional.

Assembly .

Spread Creme on bottom, then add salsa, onions, & cauliflower florets. Drizzle with more Avocado Creme. Additional toppings: Guacamole, Red Cabbage, Grilled Corn, Jalapeño Slices, Pickled Onions.

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