Flour Tortillas

Ingredients

• 2 cups AP flour (240g)
• 5 oz. warm water
• 2 tbsp. avocado oil
• 1 tsp kosher salt

Directions

• Combine flour, water, oil, and salt in mixing bowl with dough hook until smooth
• Divide dough and roll into six equal balls
• Cover dough balls with kitchen towel, rest 15 min
• Flatten dough in tortilla press

Kelsey Nixon's Caesar Salad Dressing

Ingredients

• 1/3 cup mayonnaise
• 2 teaspoons dijon mustard
• 2 minced garlic cloves OR frozen cubes
• 2 tablespoons fresh squeezed LIME juice
• 2 tablespoons white wine vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1/2 cup avocado oil (or vegetable oil)
• 1/2 cup grated parmesan cheese

Directions

1. Blitz, whisk or shake all ingredients until well combined.
2. Taste and adjust seasoning with additional salt and pepper.
3. Store in an airtight container or mason jar in the refrigerator for up to a week.

Elote Cauliflower with Crema

Cauliflower

• 1 head fresh cauliflower, rinsed and chopped
• 2-4 Tbsp avocado or olive oil
• 2.5 Tablespoons Everything But The Elote Seasoning Blend (Trader Joe's)

1. Preheat oven to 450 °F and line a baking sheet with parchment paper
2. Add oil and elote seasoning to a large mixing bowl, whisk to combine
3. De-stem and rough chop cauliflower (use a scissor to cut florets down into bit sized pieces)
4. Place into a colander and rinse
5. Turn out into the mixing bowl with the seasoning blend
6. toss to coat all florets
7. turn out onto the prepped baking sheet
8. roast for 20 - 25 min

Sauce

• 1/4 cup Mayonnaise
• 1/4 cup Sour cream
• 1 Tablespoon Lime juice
• 1 Teaspoon garlic powder (or 2 fresh garlic cloves, grated)

1. Combine mayonnaise, sour cream, lime juice, garlic and cayenne pepper in a small bowl.

Roasted Cauliflower Tacos

Ingredients

• 1 - 2 small heads cauliflower
• 2-4 Tbsp avocado or olive oil 
• 1 packet of low sodium taco seasoning

Directions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
2. De-stem and rough chop cauliflower
3. Place into a colander and rinse
4. Turn out into a large mixing bowl
5. top with oil and seasoning
6. mix to coat all florets
7. turn out onto the prepped baking sheet
8. roast for 25 min
9. use a scissor to cut florets down into bit sized pieces

Notes

• Serve on flour tortillas with sour cream, avocado mash, pickled red onion and cheese