Cauliflower is an annual cool weather veggie that kids can grow in their raised bed garden. Kids can tie several upright leaves loosely together with string when the head starts to form. When the heads are 8” to 10” in diameter, kids can harvest by pulling the entire plant from the soil. Kids can pull off the outer dark green leaves and cut the cauliflower in half, cut out the core in a V shape, and cut into florets. Put half of the florets in a bowl. In the blender, kids can create a marinade of ½ organic red bell pepper, 10 organic cherry tomatoes, 1 garlic clove, 3 ½ tbsp organic extra virgin olive oil, 2 tsp organic apple cider vinegar, ¼ tsp sea salt, 1/8 tsp cayenne pepper and blend until smooth. Stir the marinade and cauliflower until the florets are well covered and let sit ½ hour. Preheat oven to 425 degrees. Chop ½ organic avocado and 10 organic cherry tomatoes into a small bowl. Add 1 tbsp fresh cilantro leaves, 1 tbsp minced organic red onion, 1/8 tsp sea salt and stir. Roast the cauliflower on a baking sheet covered with parchment paper for 25 minutes. Put 6 organic white corn tortillas in aluminum foil put in the oven for the last 5 minutes. Plate the tortillas with the roasted cauliflower and avocado salsa. This yummy dish makes a great snack and party treat.