Tacos
Cauliflower
Olive Oil	tbsp
Sweet Smoked Paprika Powder	tsp
Chipotle Chili Powder	tsp
Garlic Powder	tsp
Cayenne Pepper	tsp
Ketchup	g
Honey	g
Dijon Mustard	tsp
Water	ml
Cherry Tomatoes	g
Romain Lettuce
Feta Cheese	g
Tahini Ranch
Tahini Paste	g
Butter Milk	ml
Dijon Mustard	tsp
Dried Chives	tsp
Dried Parsley	tsp
Dried Dill	tsp
Garlic Powder	tsp
Onion Powder	tsp
Cayenne Pepper	tsp
Salt & Pepper to taste

1. Remove the outer leaves from the cauliflower, cut into small florets and wash.
2. Heat the olive oil in a large skillet over high heat. Add the cauliflower, stirring occasionally, until the cauliflower is charring, for about 5 minutes.
3. Add the smoked paprika, chipotle chili powder, garlic powder, cayenne pepper, ketchup, honey, mustard, and water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes. Remove from the heat.
4. In the meantime, wash the tomatoes and quarter them. Pluck the leaves from romaine lettuce, wash and shake dry. Cut lettuce leaves into fine strips.
5. For the Tahini Ranch, combine everything in a bowl, whisking in 5 tablespoons of water to thin the dressing. Taste and season with salt and pepper.
6. Warm up the tortillas according to package instructions. Stuff the cauliflower, cherry tomatoes and salad into the warmed tortillas. Top with ranch tahini sauce and optionally with crumbled feta cheese.

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