1large (3 lbs) headcauliflower trimmed, chopped small, including core
red pepper flakes
1heaped tspground cumin
1limehalved
115-oz canblack beans drained and rinsed
12small (4 to 5-inch)corn or flour tortillasor 8 medium (7-inch)
1/2-1avocado, thinly sliced
1/2ccrumbled cotija cheese
chopped fresh cilantro, hot sauce, lime wedges and/or pickled jalapeños
Instructions
Heat oven to 450 degrees F.
Pickle onion: Combine vinegar, water, sugar, and 1 teaspoon kosher salt in a small bowl. Add onion and toss to coat. Set aside until needed.*
Coat large baking sheet with 3 tablespoons olive oil. Add cauliflower to pan, sprinkle with 1 1/2 teaspoons kosher salt, red pepper flakes (to taste), and cumin and toss to coat, adding another tablespoon of oil if needed. Roast for 25 to 30 minutes, tossing pieces at the 15 minute mark so they take on a deep brown crisp on as many sides as possible. Remove from oven and immediately squeeze the juice from half a lime over the tray. Add black beans to pan, so they warm a bit before serving.
Meanwhile, heat your tortillas. Wrap them tightly in foil and place the packet in the oven for 5 minutes. For more color and texture, you can char them first on the gas flame on the stove, or blister them in a dry pan. Keep them warm in a covered dish until ready to assemble.
To assemble tacos, scoop cauliflower-bean mixture onto a warmed tortilla. Add avocado, pickled red onion, cotija, cilantro, pickled jalapeno and/or hot sauce to taste. Serve with remaining lime half in wedges. Eat right away.
Notes
*I doubled the amount of Pickled Red Onion from the original recipe so that you would use the entire onion and have plenty leftover to try on other things. Feel free to halve if you'd rather not have a jar in the fridge.