It's night one of TheFeelGoodFoodPlan. Here's what you're making for dinner:
3 Tbsp. fresh lime juice2 medium heads of cauliflower, cut into 1"–2" floretsSliced avocado, sliced radishes, cilantro leaves with tender stems, and lime wedges Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp. water in a small bowl to combine; season with salt. Set aside.Place a rack in lowest position; preheat oven to 450°. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over.
Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates. Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.
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