Simple Cauliflower Tacos

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

adapted from smitten kitchen

xoxo,

stephanie marie