Tiffani Thiessen’s Cauliflower ‘Chorizo’ Tacos with Cuban-Style Black Beans

Serves 4 to 6 INGREDIENTS

3 small heads multicolor or white cauliflower, cut into bite-size florets

3 tablespoons coconut oil, melted

Kosher salt

1 teaspoon granulated garlic 1 teaspoon ground sumac or lemon pepper

¾ teaspoon sweet paprika ¾ teaspoon dried thyme ½ teaspoon ground cumin

¼ cup vegetable oil 2 tablespoons grated lemon zest Avocado Crema

1 ripe medium avocado

¼ cup coarsely chopped fresh cilantro

¼ cup crema or sour cream 2 tablespoons fresh lime juice (about 2 limes)

½ teaspoon kosher salt ¼ teaspoon ground cumin For serving

12 yellow corn tortillas Pickled Onions (recipe follows) Cuban-Style Black Beans (recipe follows)

DIRECTIONS

To make the cauliflower “chorizo,” heat oven to 400 degrees. Line two baking sheets with parchment paper. Divide the cauliflower florets evenly between the two baking sheets and spread them into a single layer. Drizzle with melted coconut oil, season with salt and toss to coat. Roast for 30 to 40 minutes, or until the cauliflower is tender and browned, rotating the pan halfway through.

In a small bowl, mix together the granulated garlic, sumac, paprika, thyme, cumin and

1⁄2 teaspoon salt. In a small skillet, heat the vegetable oil and lemon zest over medium-low heat. Stir in the dried spices and cook, stirring, until fragrant and toasted, 2 to 3 minutes. Drizzle the seasoned lemon oil over the baked cauliflower and toss to coat. Return to the oven for another 10 minutes.

To make the avocado crema, use a spoon to scoop the avocado flesh into a food processor. Add the cilantro, crema, lime juice, salt and cumin and process until smooth.

Wrap the tortillas in foil and warm them in the oven for 15 to 20 minutes. To serve, place a tortilla on a plate and add a spoonful of the cauliflower, a dollop of avocado crema and a heap of pickled onions. Repeat with the remaining tortillas and serve with the Cuban-Style Black Beans.

Pickled Onions Makes 2 cups INGREDIENTS

1 cup rice vinegar

¼ cup sherry vinegar 2 tablespoons agave nectar 1⁄8 teaspoon ground cumin ½ teaspoon kosher salt

4 small red onions, thinly sliced DIRECTIONS In a medium saucepan, combine the vinegars, agave, cumin and salt and bring to a boil over medium heat.

Place the sliced onions in a heatproof bowl and pour the hot pickling liquid over them. Make sure the onions are completely submerged and let them steep until they cool to room temperature. Refrigerate until chilled, about 1 hour. These will keep in an airtight container in the fridge for up to 1 month.

Cuban-Style Black Beans Makes about 6 cups INGREDIENTS

1 pound dried black beans, rinsed, drained and picked through ¼ teaspoon baking soda

1 bunch fresh cilantro

1 yellow onion, finely diced

3 bay leaves

1 teaspoon ground cumin 1 teaspoon ground oregano 1 teaspoon distilled white vinegar 1 teaspoon sugar

1 to 2 teaspoons extra-virgin olive oil

2 teaspoons kosher salt, plus more to taste

Freshly ground black pepper

DIRECTIONS

In a large bowl or pot, combine the beans with the baking soda and 10 cups water and let soak for about 3 hours. Rinse and drain.

Cut or tear the stems from the bunch of cilantro. Reserve the leaves and use kitchen twine to make a bundle of the stems.

In a large stockpot, combine the cilantro stem bundle, soaked beans and remaining ingredients with 10 cups water. Bring to a simmer over medium heat and cook until the beans are soft, about 2 hours. Discard the cilantro bundle. Season with salt and pepper. Garnish with the cilantro leaves and serve immediately.