Plantain Tortillas)
-Lime juice/wedges
-Fresh cilantro (optional)
-Thinly sliced red cabbage (optional)
-Pepitas (optional)
-Sliced avocado (optional)
Directions
1. Preheat oven to 400 degrees F (204 C). Add cauliflower to 2 large baking sheets (use more baking sheets if increasing batch size). Add oil (or omit/sub water), cumin, chili powder, paprika, and salt. Toss to combine and roast on the bottom rack for 20-25 minutes or until golden brown and tender.
2. To a separate baking sheet, add raw almonds and the 4 unpeeled garlic cloves (adjust if altering batch size). Roast on the center rack for 10-12 minutes or until the almonds have started to brown/crack and the garlic is starting to get golden brown in color. Remove from the oven and set aside.
3. While the cauliflower finishes roasting, add drained, fire-roasted tomatoes to a high-speed blender along with