Servings: 8-10 servings

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Turmeric-Roasted Cauliflower Tacos

Ingredients

Cauliflower:
1 medium head purple cauliflower
1 medium head orange cauliflower
1/4 cup olive oil
5 inches fresh turmeric, grated on Microplane® grater
3 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Pickled red onions:
1 medium red onion, thinly sliced
1 cup white vinegar
3 tablespoons white sugar
2 teaspoons kosher salt
1/2 teaspoon black peppercorns

Yogurt mint sauce:
1 cup plain Greek yogurt
1/2 cup chopped fresh mint
1 garlic clove, grated on Microplane® grater
2 teaspoons key lime zest, divided
2 tablespoons fresh key lime juice
Salt and freshly ground black pepper, to taste

10-12 small flour tortillas, warmed
Key lime zest for garnish
Thinly sliced jalapeños, for topping (optional)

Steps

Cauliflower:
Preheat oven to 400°F. Line baking sheet with parchment and set aside.

Core cauliflower and cut into 1-inch florets. Place cauliflower in large bowl, drizzle with olive oil, then add turmeric, cumin, garlic powder, salt and pepper. Toss to evenly coat, then spread in single layer on baking sheet. Don’t allow florets to overlap. Bake 30-35 minutes, stirring twice, until cauliflower is tender and brown around the edges. Remove from oven and set aside.

Pickled red onions:
Place vinegar, sugar, salt and pepper into Mason jar or bowl. Cover and shake or stir until sugar dissolves. Add red onion and submerge slices as much as possible. Refrigerate at least 30 minutes.

Assembling tacos:
While cauliflower roasts, mix yogurt, mint, garlic, 1 teaspoon key lime zest and key lime juice. Season with salt and pepper. Set aside.

To assemble, warm tortillas in oven. Fill with roasted cauliflower, then top with pickled red onions and mint yogurt sauce. Sprinkle with remaining key lime zest and jalapeños. Serve.

Source: Frieda’s, Inc.