1. Preheat oven to 450°F.
2. Toss the broccoli florets in olive oil, cumin, salt, and pepper; spread onto a baking sheet in one even layer.
3. Bake for 20 minutes (or until tender), flipping the broccoli over on the pan at the 10-minute mark.
4. While the broccoli is roasting, mix together the ingredients for the crema (sour cream, minced cilantro, lime juice) and toast the pine nuts on a skillet over medium heat until golden brown (be careful not to burn them).
5. Once the broccoli is out of the oven, heat up the corn tortillas on a skillet until warm (1-2 minutes per side); place the broccoli onto the tortillas and top with the crema, pine nuts, minced cilantro, and finishing salt on top - enjoy!
