Cauliflower tacos
Ingredients
Cauliflower:
- 1 large cauliflower {about 2.2 lb/kg), cut into very small florets
- 1 bunch radishes {about 7oz/200g), halved or quartered
- 1 red onion, cut into thin wedges
- 2 tablespoons (30ml) vegetable oil
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon cumin seeds, crushed
- 1/2 teaspoon ground turmeric
- 1 can (19oz/540ml) black beans, rinsed and drained
Cilantro crema:
- 1 cup(250ml) plain Greek yogurt
- 2 tablespoons (30ml) lime juice
- 1/2 cup (25 g} finely chopped cilantro
- 1 small garlic clove, finely chopped
Tacos:
- 8 soft flour tortillas (each about 6inches/15cm in diameter}, warmed
- 1 avocado, diced and lightly tossed with lemon juice
- 1 tomato, diced
- 1/4 cup (40 g) roasted pumpkin seeds
- 1 lime, cut into wedges
- Tabasco-style jalapeiio sauce, to taste
Directions
Cauliflower:
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- Line a sheet pan with foil.
- On the sheet pan, combine the vegetables with the oil and spices. Season generously with salt and pepper. Bake for 18 minutes or until the vegetables are golden, stirring halfway through. Add the black beans and bake for another two minutes to heat them through.
Cilantro crema:
- Meanwhile, in a bowl, combine all of the ingredients. Season with salt and pepper.
Assembly:
- Place the vegetable mixture, tortillas, avocado, tomato, pumpkin seeds, lime wedges, jalapeno sauce and cilantro crema in the center of the table. Let everyone build their own tacos.
Excerpted from Sheet Pan Everything by Ricardo Larrivee.Copyright © 2021 Ricardo Media.Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
