Use your spring vegetable harvest to make these tasty vegetarian tacos!

Recipe:

1. In a large sauté pan, heat 3 Tbs olive oil and 2 cups cauliflower rice. Sauté 6-8 minutes or until just tender.
2. Stir in 1 tsp ground cumin, ½ tsp ground coriander, ½ tsp chili powder and ½ tsp salt.
3. Add half a bunch of asparagus, thinly sliced and stir well.
4. Heat 8 tortillas over gas flame or on the grill and top with vegetable mixture to fill.
5. Garnish tacos with all the goodies like sliced avocado, shaved radish, fresh cilantro, crumbled queso fresco or cotija and pickled red onions. Squeeze with lime and serve immediately.