Words Joan Saunders
Photos Sarah Hartley Photography
I love tacos, as I’m all about condiments. For me, taco fillings are just a conduit for all of the good things you pile on top. And the bonus with this recipe? These tacos are pretty darn healthy. And vegetarian. Every time I make this meal (and it’s been many, many times) I’m always surprised by how good they are.
What’s also great about tacos is that people can add whatever toppings they prefer. I love pickled jalapeños and I’m not afraid of a bit of spice, so I usually pile them on. The coolness of the avocado and the creaminess of the feta as it melts adds to the overall flavour. Just remember to make the onions before you start everything else, so they have time to marinate in the pickling mixture.
You can add or subtract the red pepper flakes as desired. I usually just shake on a little bit of the pepper, as I figure that people can augment the mixture to their own preferred level of spiciness with the pickled jalapeños.
Some recipes I’ve looked at don’t ask you to heat up the black beans, but I like hot food to be hot, so a little time in the microwave or on the stove adds to the overall mixture. But you can always just squeeze the lime juice over the beans, add the crispy cooked cauliflower and gently blend them together, then you’re ready to go.
Finally, place all of the lovely condiments out on the table with the cauliflower mix and warm soft taco shells and let people create their own tasty extravaganza. And for me, whether it’s a Tuesday or not, I’m always happy to indulge in these terrific cauliflower tacos.
Terrific Cauliflower Tacos
Pickled Red Onion
4 tbsp red wine vinegar
3 tbsp water
½ tsp sugar
1 tsp kosher salt
1 red onion, sliced thinly
Cauliflower filling
3-4 tbsp olive oil
1 large or two small heads of cauliflower, trimmed of leaves and chopped into small chunks. Can chop up the core as well.
red pepper flakes (to own taste)
1 tsp kosher salt
1 ½ tsp ground cumin
1 lime, halved
1 398 ml can black beans, drained and rinsed
soft corn or flour tortillas
(use small or medium, depending on preference)
1 avocado, thinly sliced
¾ cup crumbled feta cheese (amount as desired)
pickled jalapeños, sliced up a bit
chopped fresh cilantro
Preheat the oven to 450°.
First, pickle the onion. In a bowl, combine vinegar, water, sugar and salt. Add onion; toss to coat. Set aside until needed, to give it time to pickle.
Coat a large, rimmed baking sheet with 3 tbsp of olive oil. Add chopped cauliflower to pan. Make sure you’ve chopped it small enough so it’s a good size for a taco filling. Sprinkle cauliflower with the kosher salt, a little bit of red pepper flakes (if you want a bit more spice; can omit if not desired) and cumin. If you feel more olive oil is needed, add another tbsp. Mix all together, then spread cauliflower out on the pan. Roast for 15 minutes, then toss cauliflower pieces. Roast for another 10-15 minutes so cauliflower is cooked on all sides and takes on a nice brown crispiness.
While cauliflower is cooking, drain and rinse black beans; put them in a bowl that is big enough for beans and cauliflower. Squeeze juice from half a lime over the black beans in the bowl.
Just before cauliflower is done, heat beans in microwave for a few minutes so they’re warm. If you don’t have a microwave, heat them on the stove top gently in a pot, then put back in the bowl.
Heat up tortillas in oven wrapped in foil for 5-7 minutes, or char them in a dry frying pan on the stovetop. Keep warm until ready to assemble tacos.
While cauliflower is cooking, prepare the other condiments. Slice up the avocado, put out the feta cheese and chop up the pickled jalapeños and cilantro. Then, along with the pickled onions, place condiments out for people to prepare their own tacos.
When the cauliflower is cooked, add it to the bowl with the warmed black beans and mix gently.
Assemble tacos: scoop the cauliflower-bean mix into a warmed tortilla. Add avocado, pickled red onion, feta cheese, cilantro and pickled jalapenos (as desired). Serve with lime wedges to squeeze some juice over the mix. Enjoy.
Adapted and combined from:
www.cozydelicious.com/roasted-cauliflower-and-black-bean-tacos/
www.smittenkitchen.com/2020/10/simple-cauliflower-tacos/
