Cauliflower Street Tacos

Adapted from: Deb Perelman

Serves: 4

Prep time: 20 minutes
Cook time: 30 minutes

Ingredients:

1 large head of cauliflower, chopped into small florets

2 tsp salt, divided

1 tsp (heaping) cumin

chilli flake, to taste

olive oil

1/4 tsp sugar

2 tbsp red wine vinegar

1/2 red onion, sliced thinly

1 can (425 g / 15 oz) black beans, drained and rinsed

1-2 limes, halved

12 small corn tortillas

100-200 g (3.5-7 oz) cotija cheese/Danish feta, crumbled

1-2 avocado, thinly sliced

coriander/cilantro (optional)

pickled jalapeños (optional)

I am not a taco person. I'll eat tacos. I enjoy tacos. But I do not go out of my way to consume tacos or make tacos. And I can't tell you what exactly caused me to say "you know what? Let's try this taco recipe". Perhaps it is my trust in Deb with her outstanding recipes. Maybe it was a moment of weakness for a change of pace in my cuisine choices. Regardless, ever since first making them, I couldn't wait to make them again. Devilishly simple, these tacos are perfect for a very hot summer day where the last thing you want to do is cook.

The savoury warm cauliflower is offset by tart onions and a squeeze of lime juice. Add some cheese for softness or carry on simply with nutty avocado if you are dairy-free/vegan. Want to up the spice? top with pickled jalapeño--oh, and coriander/cilantro if you must. 

These would pair well with a cool citrus-based drink of choice. 

Ingredients:
1 large head of cauliflower, chopped into small florets

2 tsp salt, divided

1 tsp (heaping) cumin

chilli flake, to taste

olive oil

1/4 tsp sugar

2 tbsp red wine vinegar

1/2 red onion, sliced thinly

1 can (425 g / 15 oz) black beans, drained and rinsed

1-2 limes, halved

12 small corn tortillas

100-200 g (3.5-7 oz) cotija cheese/Danish feta, crumbled

1-2 avocado, thinly sliced

coriander/cilantro (optional)

pickled jalapeños (optional)

Directions:

1. Preheat the oven to 232 C / 450 F. On a large baking pan, add the cauliflower and drizzle with olive oil until lightly coated. 

2. Sprinkle the cauliflower with 1.5 tsp salt, cumin, and red chilli flake, tossing to coat. Roast until crisping and slightly browning (25-30 minutes). 

3. Meanwhile in a small bowl or jar, combine 1/2 tsp salt, sugar, 1.5 tbsp cold water, and vinegar. Add onions and coat them in the vinegar-base. Set aside. 

4. As soon as the cauliflower comes out of the oven, mix in the drained black beans to warm them and squeeze half a lime over the mix. 

5. Warm tortillas by either covering in paper towel and microwaving for 1 minute, covering in tin foil and placing in a hot oven for 5 minutes, or individually flipping them on top of a lighted gas stove until curling and browning (charred).  

6. Assemble tortillas with the cauliflower-black bean mix, pickled onions, cotija/danish feta, and avocado. Add additional lime juice, coriander/cilantro, and/or pickled jalapeño if desired.