Mediterranean Cauliflower Tacos

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Thaw avocado spread according to package instructions.
Preheat oven to 425°F.
Place 4 oz. avocado and 8 oz. yogurt in a food processor to make an avocado crema. Blend until smooth. Place in a squeeze bottle and refrigerate for service.
Toss cauliflower with olive oil, garlic powder, onion powder, paprika, salt and pepper. Spread out on a sheet pan and roast in a 425°F oven until cooked through and edges are lightly charred, about 25 minutes. Hold warm.
For each taco, warm a tortilla on a grill. Lay on a work surface and top with 1/4 cup shredded spinach, 1 oz. prepared cauliflower, 1/4 oz. feta, 1/4 oz. red pepper, and 1/4 oz. red onion. Garnish with a 1/2 fl. oz. drizzle of prepared avocado crema. Serve 3 tacos per serving with 1 1/2 oz. avocado sauce on the side and a lemon wedge.

16 oz. Simplot Harvest Fresh^® Avocados: Cucumber Tzatziki Flavored Avocado Spread, thawed
8 oz. yogurt, Greek
32 oz. Simplot Simple Goodness^™: Cauliflower, IQF 12/32oz, IQF
2 fl. oz. oil, olive
2 tsp garlic, powder
2 tsp onion powder
1 tbsp paprika
salt and pepper, to taste
24 ea. Corn Tortillas, taco sized
6 cups spinach, fresh, shredded
6 oz. cheese crumbles, feta
6 oz. Red pepper, fresh, diced
6 oz. red onion, diced
8 ea. lemon, wedge(s)