by Francesca Patterson
It doesn’t matter what day of the week or the time of the season, tacos are on the top of the list for the greatest joys in life.They are one of those dishes that are very hard to go wrong with. You can put virtually whatever you like in them and hardly anyone will object to hand-crafting their tacos with the ingredients of their liking. While they are one of my favorite foods to enjoy in a restaurant where you can try all sorts of different kinds, tacos are also arguably the easiest meal to throw together.
This recipe shows how you do not need meat to make a great taco. Cauliflower is a hearty and nutritious alternative to meat that makes you realize you won’t miss it. Once roasted, cauliflower takes on a tender but crunchy texture and completely absorbs the flavors you cook with it. Adding corn and bullhorn peppers to the roast provided a dynamic filling for my tortillas that paired beautifully with the homemade lime crema. The seasonings I put on my vegetables made a warm and spicy mixture, but you should play with it to suit your tastes. Topped with other fresh and local garnishes from the stands such as red onions and tomatoes, these fresh vegetarian tacos made for an extremely flavorful and fun dinner full of vegetables.
- 1 large head of cauliflower (chopped into small florets)
- 2 ears of corn (kernels)
- 2 bullhorn peppers (chopped)
- Corn tortillas (or whichever kind you prefer)
- Olive oil
- 1/8 tsp cumin
- 2 tsp ground red pepper
- 2 tsp chili powder
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- Salt & pepper (to taste)
- 1 avocado (thinly sliced)
- 1/4 red onion (thinly sliced)
- 1 heirloom tomato (diced)
- Cotija cheese
- 1 cup of sour cream
- Zest from 1 lime (zest only)
- 1 clove of garlic (minced)
Preheat your oven to 400 degrees.
In a large mixing bowl, toss together the chopped cauliflower, corn, and peppers with a couple dashes of olive oil and the combination of seasoning. Arrange the veggies on a large baking sheet lined with parchment paper. Cook for 45 minutes, or until the cauliflower is golden and crispy.
While the vegetables are cooking, make the lime crema. Combine the ingredients in a medium sized bowl and fold together until completely integrated. (Avoid using the juice from inside the lime as it will cause separation). Let this sit in the fridge until tacos are served.
Just before the cauliflower and corn is done roasting, heat your tortillas on the stove or in a toaster oven. Wrap them gently in a small cloth to keep warm.
Put a dollop of crema as the base for the taco, and then pile on the roasted cauliflower, corn and peppers. Serve immediately while still hot, and garnish with whatever fixings you prefer.