Spicy Sheet-Pan Cauliflower Tacos

Ingredients

• 2 tbsp (8 g) nutritional yeast
• 1 tbsp (8 g) chili powder
• 1 tsp ground cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sweet paprika
• Pinch of freshly ground black pepper
• 1 medium-sized head cauliflower, cut into 1" (2.5-cm) florets (about 5 c (500 g)
• 1 1/2 c (258 g) cooked or canned black beans or chickpeas, drained and rinsed
• 1/4 c (60 mL) vinegar-based hot sauce (e.g., Frank’s RedHot)
• 8 5-inch (12.5-cm) corn tortillas, or sturdy lettuce leaves
• 1 head leafy green lettuce, chopped, or 1/4 head purple or green cabbage, shredded *optional
• 2 c (520 g) salsa of choice *optional
• 1 red onion, finely diced *optional
• 2 tomatoes, diced *optional
• 2 avocados, pitted and peeled, sliced or diced *optional
• Cashew Sour Cream (recipe in Plant-Based Delicious or other vegan sour cream) *optional
• 3 limes, sliced into wedges *optional