1/2red onion, sliced and pickledor simply raw red onion
1/2cupqueso fresco cheese, crumbled
2limes, cut into wedges
Preheat oven to 425 degrees F.
Arrange cauliflower on a large baking sheet and add onion powder, chili powder, paprika, salt and olive oil. Toss to coat evenly and roast for 35-45 minutes, stirring halfway through until cauliflower is tender and browned all over.
While the cauliflower is roasting, make the crema.
Lime avocado crema:
Combine all ingredients in a high speed blender and blend until smooth and creamy. Taste for seasoning.
Warm tortilla by charring on a gas stove open flame or microwaving for 10-20 seconds or so.
On each tortilla, spread with the avocado crema, add the cauliflower, and top with pickled onions, queso fresco, cilantro and lime. Enjoy!
If you're not gluten-free, use your favorite flour tortillas.