Roasted Cauliflower Tacos

Preheat the oven to 220C and line a large baking sheet with parchment paper. Cut the cauliflower into small, bite-sized florets of roughly equal size. Smaller pieces roast faster and develop more caramelized surface area for better flavour and texture.

Toss the cauliflower florets with olive oil, cumin, smoked paprika, chili powder, garlic powder, and salt in a large bowl until every piece is evenly coated with the spice mixture. Spread in a single layer on the prepared baking sheet.

Roast for twenty-five to thirty minutes, flipping once halfway through, until the cauliflower is deeply golden brown on the edges, slightly charred in spots, and tender when pierced with a knife but not mushy. The charred edges are essential for flavour.

While the cauliflower roasts, make the chipotle crema by blending the sour cream, chipotle pepper in adobo, and lime juice until smooth and uniformly orange-pink. Adjust heat by adding more chipotle or more sour cream to taste.

Quick-pickle the red onions by thinly slicing them and tossing with lime juice and a pinch of salt. Let sit for at least fifteen minutes until the onions turn bright pink and soften slightly. They add essential tangy crunch to the tacos.

Warm the corn tortillas directly on a gas flame or in a hot dry skillet for fifteen to twenty seconds per side until pliable and lightly charred in spots. Stack and wrap in a clean kitchen towel to keep warm while assembling.

Fill each warm tortilla with roasted cauliflower, pickled red onions, and crumbled cotija cheese. Drizzle with chipotle crema and scatter chopped cilantro over the top. Serve with lime wedges for squeezing over each taco before eating.