Roasted Cauliflower Tacos with Chipotle Crema and Pickled Red Onion

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Cumin-Roasted Cauliflower Tacos

1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. 10 min
2. Cut the cauliflower into small florets and place them in a large bowl. 5 min
3. In a small bowl, stir together 1½ teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon chili powder, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. 2 min
4. Drizzle 3 tablespoons olive oil over the cauliflower, sprinkle the spice blend over the top, and toss well to coat every floret evenly. 2 min
5. Spread the seasoned cauliflower in a single layer on the prepared baking sheet and roast at 425°F for 25–28 minutes, flipping once halfway through, until the edges are deeply golden and slightly charred. 27 min
6. While the cauliflower roasts, drain and rinse the 15 oz can of black beans, then warm them in a small saucepan over low heat for 4–5 minutes. 5 min
7. Timing-sensitive step. Warm the 12 corn tortillas directly over a gas burner or in a dry skillet over medium-high heat, about 30 seconds per side, then stack and wrap in a clean kitchen towel to keep warm. 5 min
8. Roughly chop ½ cup fresh cilantro and cut 2 limes into wedges. 3 min
9. Fill each tortilla with roasted cauliflower and a spoonful of warm black beans, then top with chipotle crema, pickled red onion, crumbled cotija, and fresh cilantro; serve with lime wedges on the side. 4 min

Chipotle Cremasauce

1. Mince 2 chipotle peppers in adobo and 1 garlic clove, then measure 1 tablespoon of the adobo sauce from the can. 4 min
2. In a small bowl, whisk together ½ cup sour cream, the minced chipotles, 1 tablespoon adobo sauce, 1 tablespoon fresh lime juice, the minced garlic, and ¼ teaspoon kosher salt until smooth. 2 min
3. Taste and adjust heat by adding more adobo sauce if desired, then refrigerate until ready to serve. 10 min

Quick-Pickled Red Onionside

1. Thinly slice 1 red onion into half-moons and pack the slices into a clean jar or heatproof bowl. 4 min
2. In a small saucepan, combine ½ cup apple cider vinegar, ¼ cup water, 1 teaspoon granulated sugar, and ½ teaspoon kosher salt; bring to a simmer over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. 3 min
3. Pour the hot brine over the onion slices, press them down to submerge, and let them sit at room temperature for at least 20 minutes before serving — they will turn bright pink as they pickle. 20 min