Chipotle Roasted Cauliflower Tacos

• 1 large head of cauliflower
• 3 tbsp oil of choice (I used vegetable oil)
• 1 tbsp chipotle in adobo sauce
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp sea salt
  

• 1 medium thinly sliced red onion
• ¾ cup red wine vinegar
• 1 clove minced garlic
• 1 tsp coconut sugar
• 1 tsp whole peppercorns
• ½ tsp sea salt
  

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• Fresh corn tortillas
• Sliced avocado 
• Pickled Red Onion
• Cilantro to garnish 
• Lime

1. Preheat your oven to 425 degrees. While the oven is preheating, prepare your quick pickled red onions. To a small pot add your red wine vinegar, minced garlic, coconut sugar, whole peppercorns and sea salt. Bring to a simmer, until sugar and salt have dissolved.
2. Add your thinly sliced red onion to a jar or bowl (as long as you can seal it with a lid.) When the vinegar mixture is ready, pour over the onions and seal with a lid.
3. Store in the fridge for at least 30 minutes.
4. Next, chop your cauliflower into small florets. Place in a medium sized mixing bowl.
5. To the cauliflower add your oil, chipotle sauce, cumin, paprika, onion powder, garlic powder and sea salt. Stir until cauliflower is fully coated.
6. Place the cauliflower on a lined baking tray and roast for 45 minutes, until cauliflower is brown and crispy.
7. While your cauliflower is roasting, prepare your toppings, in addition to the pickled red onions I used sliced avocado, lettuce, cilantro and lime. But you can add whatever toppings you like!
8. Once cauliflower has roasted, assemble your tacos and enjoy!