Spiced Cauliflower + Corn Tacos

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.

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.

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!

Warm the tortillas for a minute in the microwave or oven/toaster oven.

Slice or coarsely mash the avocado, serve filling on tortillas and top with pickled onions to taste. Sprinkle with cheese to taste.