• Preheat the oven to 425 degrees.
• Cut the cauliflower into thinly sliced florets.  Arrange in a baking sheet without crowding.  Add the sliced onion, again without crowding.  The vegetables need room to roast without steaming.
• Drizzle the olive oil onto the cauliflower and onion.
• In a small bowl, mix the chile powder, cumin, garlic powder, salt, pepper until combined.  Sprinkle the seasoning blend over the cauliflower and onions and toss to evenly coat.
• Add the peeled garlic cloves to the pan. These will be used for the lime green chile crema sauce.
• Roast the cauliflower, onions, and garlic for 15 minutes, then turn the veggies over and roast for another 10 minutes until golden brown and perfectly caramelized.

Lime Green Chile Crema

• In a mini food processor, combine the diced green chiles, roasted garlic cloves, sour cream, avocado, salt, pepper, lime juice and olive oil.  Puree until well combined.
• Assemble the tacos
• Heat the tortillas by placing in a pan over medium-high heat and gently toasting until slightly charred.  Alternatively, you could char the edges of the tortillas over an open flame.  The point is to heat the tortilla slightly.
• Place the black beans into the tortilla, top with the roasted cauliflower and onions, your choice of garnish and the green chile crema.
• I highly recommend thinly sliced cabbage, feta cheese, avocado and jalapenos as the garnish for these tacos.
• Serve immediately.