Cauliflower Tacos with Pickled Red Onions

cauliflower

🥗Healthier: broccoli

💰Cheaper: cabbage

Broccoli adds similar texture and nutrients, while cabbage is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is often less expensive.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat offers more fiber, while flour tortillas are usually cheaper.

avocado

🥗Healthier: hummus

💰Cheaper: mashed peas

Hummus provides creaminess with fewer calories, while mashed peas are budget-friendly.

Start by preparing the cauliflower, removing the stems and cutting it into even-sized florets.

Drizzle about 2 tablespoons of olive oil over the cauliflower.

Add a pinch of salt and the taco seasoning to the cauliflower.

Mix the cauliflower with your hands or a spoon to coat it evenly with the oil and spices.

Spread the cauliflower on a baking sheet and cover it with tin foil.

Preheat the oven to 375°F (190°C).

Roast the cauliflower for about 10 minutes, checking for doneness; if it's not brown and soft, leave it in for a few more minutes.

While the cauliflower is roasting, prepare the pickled red onions.

Combine 1 cup of water, ½ cup of red wine vinegar, and ¼ cup of sugar in a small pot and add a pinch of salt.

Bring the mixture to a simmer on the stove.

Cut the red onion in half, then in half again to create quarters, and remove the middle.

Slice the onion into thin strips and place them in a mixing bowl.

Once the pickling liquid is simmering, pour it over the sliced onions in the bowl and let it sit to pickle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary