Smokey Cauliflower Tacos
You know what's good? Tacos. You know what's even better? These smokey cauliflower and juicy corn vegan tacos. Topped with pickled onions, avocado and a big squeeze of lime juice.
1 head cauliflower, chopped into florets
2 tbsp olive oil
1/2 tbsp smoked paprika
1/2 tsp salt
Pickled onions (makes 1 jar full):
1 red onion, thinly sliced
1/2 cup water
1/2 cup apple cider vinegar
1 tbsp brown sugar or maple syrup
1 tsp sea salt
8 corn tortillas
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!
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.