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Chipotle Cauliflower Tacos with Garlic Aioli
  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. adobo sauce (from a can of chipotle chiles in adobo)
  • 2 tsp. honey
  • ½ tsp. paprika
  • ½ tsp. ground cumin
  • ¾ tsp. kosher salt, divided
  • 1 medium head cauliflower, sliced into 2" florets (about 6 cups)
  • 2 cups shaved red cabbage
  • ⅓ cup chopped cilantro
  • 2 Tbsp. fresh lime juice
  • 6 tortillas, warmed
  • 1 medium ripe avocado, sliced
  • subheading: Garlic Aioli:
  • ½ cup plain full-fat Greek yogurt
  • 1 garlic clove, peeled and grated (using a microplane)
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