Ingredients

• ½ head cauliflower, washed and cut into bite-sized florets
• 1 T olive oil
• Salt and pepper to taste
• 8 corn tortillas
• ¼ head purple cabbage, washed and julienned
• 1 C shredded carrot
• 4 T chopped cilantro
• 8 T Lantana Sriracha Carrot Hummus
• 2 limes, cut into wedges
• Guacamole (optional)

Directions

• Preheat oven to 400 degrees
• Place cauliflower florets on a baking sheet, drizzle with olive oil and season with salt and pepper.  Toss until well-coated and roast in preheated oven for 20 minutes, or until lightly browned.
• To assemble tacos, place 4-5 cauliflower florets in each tortilla, then sprinkle with cabbage, carrot and cilantro.
• Transfer hummus to a squeeze bottle.  Drizzle each taco with 1 T hummus.
• Serve with lime wedges and guacamole, if desired.

Makes 4 servings