Honey Chipotle Cauliflower Tacos with Vegan Avocado Crema

I love incorporating plant based recipes in to my week and eating this way for my health all through my cancer treatment and post treatment now I'm healing. I like to eat plant based, all organic foods. Lots of fresh crunchy or roasted veggies cooked in multiple ways to make them interesting.

But at the same time I need balance in my life and I know when my body needs fresh fish or seasfood and some organic white meat. So you can easily interchange this with shrimp or a hearty white fish like halibut and use the same marinade. I'm not strict on myself and see what my body is craving day to day.

One of the things I love to eat is cauliflower in multiple ways. Cauliflower is anti inflammatory, full of vitamins, potassium and folate so it's a powerful food to add in to your diet. And this honey chipotle lime cauliflower roasted up in the oven is healthy, fat free, cholesterol free and utterly delicious served in some organic corn tortillas with yummy sauces.

You will need:

. 1lb cauliflower florets or whole cauliflower cut up (alternatively 1lb wild peeled and deveined jumbo shrimp)

. 2 tbsp honey

Juice of 1/2 a lime

2 tbsp avocado oil

2-3 chipotle peppers, finely diced and about 2 tbsp of the adobo sauce

2 cloves garlic, crushed

Preheat oven to 400 F

Mix together all the ingredients for the marinade in a bowl to coat the cauliflower in it.

Roast in the oven on a sheet pan for 10-15 minutes until softened slightly and browned.

Meanwhile, it's time to make your vegan crema sauce.

For this you will need:

1 cup vegan plain unsweetened coconut or cashew yogurt of choice (I like cocojune)

1 jalapeño - de-seeded if you don't like it spicy

1/2 cup fresh cilantro

Juice of 1 lime

2 cloves garlic

1 avocado

2 tbsp olive oil

Blend all your ingredients up in the blender and keep refrigerated until you are ready to serve.

I like to serve the tacos with a yummy slaw. I use a bag of shredded red and white cabbage, toss it with a little drizzle of honey, the juice of one lime, a drizzle of olive oil, sprinkle of flakey sea salt and 1 clove of crushed garlic. You could also add in some diced pineapple and thin slices of jalaspno if you want a little sweet/spicy flavor.

Over a gas stove, char your corn tortillas directly over an open flame on the stove for 5-10 seconds each side.

Serve warm immediately with the slaw, chipotle cauliflower and top it with the avocado crema.

Enjoy this healthy delicious and easy plant based lunch or dinner!

(**Alternatively sometimes I use portabello mushrooms instead - 2 mushrooms feeds 2 people so add more if you're feeding more people. Dice them in to small chunks, toss in the same chipotle lime marinade as the cauliflower and then sauté in a skillet with a touch of avocado oil or olive oil until softened. Serve with all the other trimmings)