CAULIFLOWER TACOS

Preparation: 30 min | Cooking: 20 min | Freezes

Cauliflower

❚ 1 large cauliflower (about 2.2 lb/1 kg), cut into very small florets

❚ 1 bunch radishes (about 7 oz/200 g), halved or quartered1 red onion, cut into thin wedges

❚ 2 tbsp (30 mL) vegetable oil ❚ 1 tsp coriander seeds, crushed

❚ 1 tsp cumin seeds, crushed

❚ 1/2 tsp ground turmeric

❚ 1 can (19 oz/540 mL) black beans, rinsed and drained

Cilantro crema

❚ 1 cup (250 mL) plain Greek yogurt

❚ 2 tbsp (30 mL) lime juice

❚ 1/2 cup (25 g) finely chopped cilantro

❚ 1 small garlic clove, finely chopped

Tacos

❚ 8 soft flour tortillas (each about 6 inches/15 cm 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 jalapeño sauce, to taste

1. Cauliflower: With the rack in the middle position, preheat the oven to 425°F (220°C). Line a sheet pan with foil.

2. On the sheet pan, combine the vegetables with the oil and spices. Season generously with salt and pepper.

3. Bake for 18 minutes or until the vegetables are golden, stirring halfway through. Add the black beans and bake for another 2 minutes to heat them through.

4. Cilantro crema: Meanwhile, in a bowl, combine all of the ingredients. Season with salt and pepper.

5. Assembly: Place the vegetable mixture, tortillas, avocado, tomato, pumpkin seeds, lime wedges, jalapeño sauce and cilantro crema in the centre of the table. Let everyone build their own tacos.

Serves: 4