Cauliflower and Oyster Mushroom Tacos | Oregonian Recipes

Ingredients

• 1 head cauliflower, cut into small florets (6 to 8 cups)
• 4 tablespoons olive oil
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Pinch of red pepper flakes
• Salt and freshly ground black pepper
• 1 cup thinly sliced Vidalia, Walla Walla or other sweet onion
• 1 large or 2 small poblano chiles, thinly sliced
• 1/2 cup chopped red bell pepper
• 1 clove garlic, minced
• 6 ounces oyster mushrooms, thinly sliced
• 2 teaspoons freshly squeezed lime juice
• 8 (6-inch) crisp corn tortillas
• 1/2 cup chopped fresh cilantro, for garnish