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Ingredients
  • subheading: For the tacos:
  • 1 head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 ¼ teaspoons smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • subheading: For the chipotle sauce:
  • ½ cup plain Greek yogurt, can use sour cream or mayonnaise
  • 1 tablespoon lime juice
  • 2 teaspoons chipotle in adobo sauce
  • ¼ teaspoon smoked paprika
  • Kosher salt, to taste
  • subheading: For serving:
  • 8 Corn tortillas, warmed
  • 15 oz Pinto beans or black beans, rinsed, drained, and warmed
  • Red cabbage, thinly sliced
  • Thinly sliced red onion or pickled red onions
  • Fresh cilantro
  • Avocado
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