I found this recipe for
Simple Cauliflower Tacos on Smitten Kitchen back in the spring when I was looking for something easy to make us for dinner and have since made it several times because it is that good and that easy. It requires only a few key ingredients but is so full of flavor {do not skip those pickled red onions!} that I find myself coming back to it time and time again. It makes excellent leftovers for days and I highly suggest giving this one a chance the next time you're looking for something delicious, hearty, and meat-free!
Simple Cauliflower Tacos
Ingredients
2 Tblsp red wine vinegar
1 1/2 Tblsp cold water
1/4 tsp sugar
Salt
1/2 red onion, thinly sliced
3 Tblsp olive oil
1 large {3 lbs} head cauliflower, trimmed, chopped small {including core}
Red Pepper Flakes
1 heaped tsp cumin
1 lime, halved
1-15oz can black beans, drained & rinsed
12 small corn {or flour} tortillas
Avocado
Crumbled cotija or feta
Chopped fresh cilantro
Hot sauce
Instructions
1. Heat oven to 450 degrees.
2. Pickle onions. Combine vinegar, water, sugar, and 1/2 tsp salt in a small bowl. Add onion and toss to coat. Set aside until needed.
3. Coat large baking sheet with olive oil. Add cauliflower to pan, sprinkle with 1 1/2 tsp salt, red pepper flakes {to taste}, and cumin and toss to combine, adding more oil if needed. Roast for 25-30 minutes, tossing pieces at the 15 minute mark so they take on a deep brown crisp on as many sides as possible.
4. Remove from oven and immediately squeeze juice of half a lime over the tray. Add black beans to pan so they warm a bit before serving.
5. Heat tortillas. Wrap tightly in foil and place in oven about 5 minutes.
6. To assemble, add cauliflower/bean mixture to tortillas. Top with avocado, pickled red onion, cheese, cilantro, and hot sauce {to taste}. Serve with a side of lime wedges for topping.
Serves 4
xoxo,
stephanie marie