Cauliflower Tacos

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I made some revisions to the recipe, but I'm sure following it just as it is would be lovely. I would even eat the cauliflower on its own when it's cooked like this. I'll write out the recipe as it is, and then tell you what I did.


Ingredients:

For the cauliflower:
- 2/3 cup olive oil
- 4 tsp coriander (did not have)
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp onion powder
- 3/4 tsp salt divided
- 2 heads of cauliflower (***I only used one - they tell you to reserve three cups for making a soup the next day - I didn't do this. I just used one head of cauliflower and halved the olive oil and spices that are drizzled on it.***)
Coleslaw Topping: **I didn't make this but I'm sure it would be good!**
- 1/2 cup lime juice
- 3 tbsp brown sugar
- 1 tbsp chili-garlic sauce (sriracha)
- 1/2 397-g pkg coleslaw
- 1 cup finely chopped cilantro (ew no)
Shells/Topping:
- 8 small corn tortillas
- 1 avocado thinly sliced
- 1/2 cup crumbled feta

Instructions:
1. Position racks in top and bottom thirds of oven. Preheat to 450F.

2. Stir olive oil with coriander, chili powder, cumin, onion powder, and 1/2 tsp salt in large bowl. Arrange cauliflower on two baking sheets (again, because I only used one head of cauliflower, I only had one sheet). Drizzle half of oil mixture over each sheet of cauliflower. Toss to coat very well. Spread the pieces in a single layer (it's okay if they touch). Roast in top and bottom thirds of oven, stirring halfway through and switching sheets, until edges are golden and crispy, about 25 minutes. (This is where it says to reserve 3 cups for roasted cauliflower soup, another Chatelaine recipe.

3. Whisk lime juice with brown sugar, chili-garlic sauce and remaining 1/4 tsp salt in a large bowl. Stir in coleslaw and cilantro. Refrigerate remaining coleslaw.

4. Lay tortillas on another baking sheet. Bake in top third of oven until just toasted, 1 to 2 minutes. 

5. Layer cauliflower and slaw, avocado, and feta on tortillas. Drizzle with more slaw dressing, if desired. 

Allison's Notes/Version:
I didn't make the coleslaw, as mentioned. My tacos had the cauliflower, avocado, feta, grated carrots, and I also used this lemon dill dressing I had made for something else the night before. I'm going to post it here because I thought it went really well with the tacos! However, if you just made the version as is, I'm sure that would be great too - I'll try it with the coleslaw sometime!

Lemony Dill Dressing:
- 1 ounce greek yogourt (I used sour cream)
- 1/4 cup fresh dill, chopped (I just put in dried dill)
- 1 tsp garlic
- 1 oz lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp black pepper

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