Cilantro Parsley

Roast the Poblanos:
Preheat your broiler to high. Place the poblano peppers on a baking sheet and broil them, turning occasionally, until the skin is charred and blistered. This should take about 10-15 minutes. Remove the peppers from the oven, place them in a bowl, and cover with a clean kitchen towel or plastic wrap. Let them sit for about 10 minutes to steam, which will make it easier to peel the skin.
Prepare the Poblano Cream Sauce: While the poblanos are steaming, peel the skin off the roasted poblano peppers, remove the seeds, and chop them finely. In a blender or food processor, combine the chopped poblano peppers, sour cream or Greek yogurt, lime juice, and fresh cilantro. Blend until smooth. Season with salt and pepper to taste and set aside in the refrigerator.
Prepare the Cauliflower and Poblano Filling: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until it becomes translucent. Add the minced garlic, ground cumin, chili powder, and sauté for another minute. Add the cauliflower florets and chopped poblano peppers to the skillet. Pour in half the sauce. Cook, stirring occasionally, until they are tender and slightly browned, about 10-15 minutes. Season with salt and pepper to taste.
Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Spoon the cauliflower and poblano mixture onto each tortilla. Drizzle the poblano cream sauce over the filling. Top with cheese, sliced avocado, and pomegranate seeds.