Green Goddess Crunch Tacos

Smoky, caramelized cauliflower fills warm corn tortillas with plenty of crisp-edged texture. A cool avocado-herb crema balances the spice, while toasted pepitas add a savory crunch. These colorful tacos are easy enough for a weeknight but striking enough to share with friends. • Cut the cauliflower into florets no larger than 1 1/2 inches so the centers become tender before the spices scorch. • Preheating the sheet pan gives the cauliflower immediate contact heat, creating better browning without a long roasting time. • Keep the cabbage dry and add it only when assembling so it retains its crisp texture. • Replace the Greek yogurt with plain unsweetened dairy-free yogurt for a dairy-free version. • Use parsley in place of half the cilantro if you prefer a milder herbal flavor. • Substitute toasted sunflower seeds for the pepitas if needed. • Use broccoli florets instead of cauliflower, checking them after 18 minutes because they may cook faster. Refrigerate the cauliflower, crema, cabbage, and tortillas separately in airtight containers for up to 3 days. Press a piece of reusable food wrap directly against the crema to limit browning. Reheat the cauliflower on a sheet pan at 400°F (200°C) for 6 to 8 minutes and warm the tortillas in a dry skillet; freezing is not recommended.