Cauliflower is a great blank canvas to transform into anything. Here we use them as a taco filling. They absorb all those classic flavors and act as the perfect filler!

We Provide
  • 1 Head Cauliflower
  • 6 Small tortillas
  • 1 Red Onion
  • 6 Tablespoons White Vinegar
  • 1 Tablespoon Sugar
  • ½ Oz. Cilantro
  • ½ Teaspoon Cumin
  • ½ Teaspoon Chili Powder
  • ½ Teaspoon Chipotle Powder
  • 4 Oz. Crema
You Provide
  • Olive oil, Salt and Pepper for seasoning
  • Chefs knife
  • Cutting board
  • Sheet Pan
  • Saute Pan
  • Sauce Pan
  • ¼ Cup. Water
  • 1 Tablespoon Salt for pickled onions
  • Medium heat resistant bowl
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Step 1

Preheat broiler to high with rack closest to the heat. Cut the cauliflower into small florettes and place on rimmed sheet pan. Season with 2 tablespoons of olive oil. Toss to coat then season with salt, pepper, cumin, chili powder and chipotle powder. Toss and arrange into a single layer. Place under the broiler for 15 minutes.

Step 2

While the cauliflower roasts, make the pickled onions. Combine vinegar, water, sugar and salt in small saucepan and place over medium heat. While that heats up, thinly slice the red onion into half moons. Place in heat resistant bowl.

Step 3

Once the vinegar and water comes to a boil, remove from heat and pour over sliced onions. Stir to combine and set aside until its time to plate. This can be done days ahead and left in the fridge.

Step 4

Heat saute pan over medium heat with 1 teaspoon olive oil. Heat tortillas until pliable and warm. While the tortillas warm, roughly chop the cilantro and set aside.

Step 5

Check on the cauliflower. It should be golden and charred. Remove from the oven and toss.

Step 6

To assemble the tacos, place tortillas on a plate and layer roasted cauliflower, pickled onions, crema and cilantro.



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