Blackened Cauliflower

Preheat air fryer on 400°F for 5 minutes

While air fryer is preheating, cut cauliflower off the head into florets

Add cauliflower to a large bowl and toss with olive oil

In a small bowl, combine the paprika, coriander, cumin, garlic powder, cayenne pepper and salt

Sprinkle the spice mixture over the cauliflower and toss to coat evenly

Sprinkle with corn starch, toss

Spray the air fryer basket with non-stick spray

Add the cauliflower*

Air fry for about 15 minutes, toss every 5 minutes so it cooks evenly

Remove cauliflower from basket and set aside to cool

Pineapple Black Bean Salsa

In a small bowl, mix together the pineapple, black beans, red onion, dried cilantro and lime juice

Season with salt to taste, set aside

Avocado Cream

Peel avocado and discard pit, add the flesh to the bowl of a food processor or blender

Add sour cream, lime juice, smoked paprika and salt

Process on high until smooth

Kale

Add the kale to a medium-sized bowl

Drizzle with olive oil and a squeeze of lime juice

Using clean hands, massage the kale until it softens and reduces by at least half

Season with a pinch of salt

Taco Assembly

To char the tortillas, heat a frying pan over medium heat

Add the tortillas 2 at a time, as soon as they start to smoke**, flip and repeat on the other side

Lay the charred tortillas between damp paper towels to keep them from drying out***

Spread a thick layer of avocado cream on the tortilla

Top with a generous amount of blackened cauliflower

Add a heaping spoonful of pineapple black bean salsa

Sprinkle with the massaged kale

Garnish with avocado slices and lime wedges

Repeat to assemble the rest of the tacos

Enjoy immediately