Step 1

The night before (if possible), prepare the pickled red onion. Stuff onion slices into a 12-16 oz mason jar. Add vinegar, water, and maple syrup to a saucepan and bring to a boil. Remove from heat and carefully pour hot liquid over the onions in the jar. Cover and place in the fridge.

Step 2

Preheat oven to 450F. Line a baking sheet with parchment paper.

Step 3

Toss cauliflower in avocado oil, spices, and a generous shake of salt and pepper. Spread out on baking sheet and roast for 20-25 minutes, flipping halfway through.

Step 4

While cauliflower is in the oven, prepare the sauce. Add all sauce ingredients to a blender or food processor. Blend until well combined, smooth, and creamy.

Step 5

Heat tortillas over the open flame of a gas stove top burner. Pay careful attention as not to burn them, and flip once you see a few bubbles – about 1-2 minutes per side.

Step 6

Top each tortilla with 4-5 cauliflower pieces, pickled red onions, sliced avocado, and a big drizzle of cilantro lime tahini sauce. Enjoy warm.