Roasted Cauliflower Tacos with Avocado-Black Bean Salsa

Ingredients

• 2 garlic cloves, minced
• 1 medium head cauliflower, cut into small florets
• 2 tablespoons olive oil
• 1 ¾ teaspoons ground chipotle pepper
• ½ teaspoon plus 1/8 teaspoon salt
• ½ teaspoon plus 1/8 teaspoon black pepper
• 1 large tomato, diced
• 1 ½ cups drained and rinsed canned black beans
• ¼ cup chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1 avocado, peeled, pitted and chopped
• 12 (5- to 6-inch) corn or flour tortillas, warmed
• ¼ cup reduced fat sour cream