Smokey Cauliflower and Corn Tacos

A taco good enough to eat every day of the week (not just Tuesdays).

You know what's good? Tacos. You know what's even better? These smokey cauliflower and juicy corn tacos. Topped with pickled onions, avocado and a big squeeze of lime juice.

Ingredients (serves 4):

For the smokey cauliflower:
1 head cauliflower, chopped into florets
1 tbsp olive oil
1/2 tbsp smoked paprika
1/2 tsp salt

For the pickled onions (makes 1 jar full):
1 red onion, thinly sliced
1/2 cup water
1/4 cup distilled white vinegar
1/4 cup apple cider vinegar
1 tbsp brown sugar or maple syrup
1 tsp sea salt

To serve:
8 corn tortillas
1 cup corn salad (recipe in last post)
1 avocado, diced
6 radishes, finely sliced
1 lime, sliced

Make your smokey cauliflower. Start by pre-heating your oven to 180C. Toss your cauliflower in a bowl with the olive oil, smoked paprika and sea salt. Spread on a parchment-lined baking tray and roast for 35-40 minutes - until crispy.

Make your pickled onions: Combine your sliced red onion, water and vinegars in a bowl. Add the sweetener and sea salt and stir. Let sit for at least 30 minutes (but the longer the better - we like to leave ours overnight). Transfer to a glass jar and seal. Store them in your fridge for up to 1 month.

To serve, heat your corn tortillas on a pan for 10-20 seconds on each side. Top with your smoked cauliflower, corn salad (recipe in last post), diced avocado, sliced radishes, pickled onions. Squeeze some lime juice over them, and enjoy!