For the pickled red onions:
3 tablespoons white sugar
2 teaspoons kosher salt
1/2 tsp black peppercorns
1 cup white vinegar
1 medium red onion, sliced thin
For the cauliflower:
1 medium head purple cauliflower
1 medium head orange cauliflower
1/4 cup olive oil
2-3 fresh turmeric roots, grated
3 teaspoons ground cumin
2 teaspoons garlic powder
Kosher salt and pepper to taste
For the yogurt mint sauce:
1 cup plain Greek yogurt
1/2 cup chopped fresh mint
1 garlic clove, grated
Zest from one lime
2 tablespoons fresh lime juice
Salt and pepper, to taste 10 to 12 small flour tortillas, warmed
Thinly sliced jalapeños, for topping (optional)
Make the pickled red onions: Place the vinegar, water, sugar, salt, and pepper into a mason jar. Cover and shake until the sugar dissolves. Add the red onion and submerge the slices as much as possible. Let it sit in the refrigerator for at least 30 minutes while you prepare the cauliflower.
Roast the cauliflower: Preheat oven to 400°F. Line a baking sheet with parchment and set aside.
Core the cauliflower and cut into small 1-inch florets. Place the cauliflower in a large bowl, drizzle with olive oil, and add the turmeric, cumin, garlic powder, and salt. Toss to evenly coat, then spread in a single layer on the prepared baking sheet. Bake for 30 to 35 minutes, stirring twice, until the cauliflower is tender and crisps around the edges. Remove from the oven and set aside.
For the tacos: While the cauliflower is cooking, mix the yogurt, mint, garlic, lime zest, and juice; season with salt and pepper and set aside.
To assemble, fill the tortillas with the roasted cauliflower, then top with the pickled red onions and mint yogurt sauce. Serve.