Vegan Cauliflower Tacos With Chunky Salsa And Avocado Cilantro Sauce

In a big bowl, toss and mix the cauliflower florets, 1 TBSP olive oil, salt, pepper and taco seasoning well. Pour the seasoned cauliflower onto the baking sheet and spread the pieces out a bit.

Put the baking sheet in the oven for 20 minutes, flipping the pieces halfway.

 IF USING FRESH CORN: Season corn with 1 TBSP olive oil, salt, pepper, and paprika - make sure it's evenly covered. Roast for 15 mins, rotating halfway. 

Make the dressing: Add the 2 avocados (after peeling them), 1 cup of cilantro, juice from 1 lime, 1 TBSP olive oil, 2 TBSP water, salt and cayenne to a food processor or blender. Blend until smooth. Taste the sauce. Add more salt if you think it needs it, and if you want it to be thinner, add 1-2 TBSP more water. 

Make the salsa: add the tomato, jalapeno, and red onion to a bowl. Season with salt and pepper. Squeeze 1 lime wedge over it. When the corn is done, slice the kernels off and add it to the salsa, then mix it together. (My tip: chop the bottom of the corn so you have a flat end to work with before you slice the kernels off)

Assemble! Divide the salsa, cauliflower and remaining cilantro between 3 meal prep containers. Store the sauce in another container or 3 smaller ones. Let the meals cool for 10 minutes before placing in the fridge.