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
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!