Crispy roasted cauliflower tacos with chipotle crema

• 1 head cauliflowerabout 800g, cut into bite-sized florets
• 3 tbs avocado oil
• 1 ½ tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• 1 tsp kosher salt
• 1 medium red onionthinly sliced into half-moons
• 2 lime
• 1 tsp granulated sugar
• 60 ml apple cider vinegar
• 120 g sour cream
• 2 tbs chipotle peppers in adobo sauceminced peppers plus sauce from the can
• 12 store-bought corn tortillassmall, 15cm (6-inch)
• 15 g fresh cilantroroughly chopped
• 60 g cotija cheesecrumbled

1. 1

   Preheat oven to 230°C (450°F) with a rack in the upper third. While it heats, make the quick-pickled onions: toss the thinly sliced red onion in a small bowl with the apple cider vinegar, sugar, and a pinch of kosher salt. Stir, press the onions down so they're mostly submerged, and set aside — they'll turn bright pink and soften while the cauliflower roasts.

   Tip: The longer these sit, the better. If you have extra time, make them first.

2. 2

   In a large mixing bowl, toss the cauliflower florets with the avocado oil, smoked paprika, ground cumin, garlic powder, and remaining kosher salt until every piece is evenly coated and the spice mix looks uniform — no white patches.

   Tip: Cut florets into similar sizes (about 3cm) so they roast evenly.

3. 3

   Spread the seasoned cauliflower in a single layer on the sheet pan, flat sides down wherever possible. Leave space between pieces — crowding steams instead of crisps. Roast for 20-22 minutes, flipping halfway through, until the edges are deeply browned and caramelized with some charred spots, and the florets are fork-tender.

   Tip: Don't skip the flip — it's what gives you crispy edges on both sides.

4. 4

   While the cauliflower roasts, make the chipotle crema: stir together the sour cream, minced chipotle peppers with their adobo sauce, and the juice of one lime in the small bowl until smooth and evenly pink. Taste and add a tiny pinch of salt if needed.

   Tip: Start with less chipotle if you're spice-shy — you can always stir in more.

5. 5

   About 5 minutes before the cauliflower is done, warm the corn tortillas: heat the dry skillet over medium-high heat. Working in batches, lay tortillas flat in the skillet for about 30 seconds per side until they puff slightly, develop light char spots, and smell toasty. Stack them in a clean towel to stay warm and pliable.

   Tip: A dry skillet (no oil) gives the best char and keeps them from getting greasy.

6. 6

   Assemble the tacos: divide the crispy roasted cauliflower among the warmed tortillas. Drizzle generously with chipotle crema, top with drained pickled onions, crumbled cotija cheese, chopped cilantro, and a squeeze of the remaining lime. Serve immediately.

   Tip: Leftover roasted cauliflower and crema keep separately in the fridge for up to 3 days. Rewarm cauliflower on a sheet pan at 200°C (400°F) for 5-6 minutes to re-crisp.

• sheet pan (half-sheet (18x13 inch))
• mixing bowl (large)
• small bowl
• skillet (30cm (12-inch))

Per serving

Nutritional values are estimates only.