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.
for the smokey cauliflower:
for the pickled onions (makes 1 jar full):
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!