Spiced Cauliflower + Corn Tacos

- Gluten Free
- Low Carb/Paleo
- Super Fast
- Vegan
- Vegetarian
Why we love it:
Ingredients
- 1 Tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1⁄2 teaspoon Onion Powder
- 1⁄2 teaspoon Dried Oregano
- 1⁄2 teaspoon Cayenne Pepper (optional, or black pepper)
- 1 teaspoon Kosher Salt (divided)
- 1 Red Bell Pepper
- 1 head Cauliflower
- 1 Tablespoon Unsalted Butter
- 1⁄2 Red Onion
- 1⁄2 cup Cider Vinegar
- 1⁄2 teaspoon White Sugar
- 2 cups Frozen Corn
- 8 Corn Tortillas
- 1 Avocado
- 1 cup Cheddar Cheese (shredded, or mexican blend)
Cooking Instructions
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1. PREHEAT THE OVEN TO 425 DEGREES
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2. SPICE BLEND
Make the spice blend by combining all the spices in a small bowl or jar. That’s: 1 Tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon oregano, ½ teaspoon cayenne pepper (for less heat try using a pinch of red pepper flakes or freshly ground black pepper). Add half of the salt - a ½ teaspoon. If you double this recipe, it’s great to have on hand and will store in the cupboard for 6 months.
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3. VEGGIES
Dice the red pepper. Chop the cauliflower into small pieces - about ½ inch, including the leaves and most of the steam and core. too! Toss with 1 - 2 Tablespoons of spice blend to taste. Spread out on a baking sheet and dot with butter. Roast for 6 minutes, then toss and add corn. Roast for 5 minutes longer. If you cut the cauliflower larger, you might need to cook it longer, just taste one and see if it’s done.
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4. PICKLED ONIONS
Meanwhile, cut the onion in ½ and peel it. Thinly slice and add to a tall narrow jar with a lid. Add the vinegar, sugar, and remaining ½ teaspoon of salt. Cover tightly and shake to dissolve the salt. Let sit for 10 minutes or longer; stores for up to 2 months in the fridge!
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5. TORTILLAS
Warm the tortillas for a minute in the microwave or oven/toaster oven.
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6. SERVING
Slice or coarsely mash the avocado, serve filling on tortillas and top with pickled onions to taste. Sprinkle with cheese to taste.
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