Cauliflower Tacos

Directions

1. The Tacos
2. Preheat the oven to 400 degrees.
3. Break down the head of cauliflower in to smallish florets, and toss with olive oil, salt, and pepper on a baking sheet lined with parchment paper. Roast for half an hour.
4. Drain and rinse the chickpeas, and use paper towels to get them as dry as possible. On a separate baking sheet from the cauliflower, toss with olive oil, salt, and a pinch of pepper. Roast at 400 degrees for 20 minutes.
5. When the cauliflower is done, melt the butter in a pan with the turmeric. Once combined and heated, add the roasted florets and toss in the warm turmeric butter.
6. Assemble the tacos. Toast the tortillas in a dry pan (I use cast iron, but surely others would work) or on a grill until just browned and warmed through. Spoon in cauliflower and chickpeas and top with tzatziki and pickled onions.

1. The Accents
2. Make the pickled onions at least three hours before you want to eat, but ideally make them the day before.
3. Whisk together the water, vinegar, sugar, and 1 teaspoon of salt. Add the onion, cover, and let sit at room temperature for 3 hours or in the refrigerator overnight.
4. Make the tzatziki. Doing this at least a couple of hours before you want to eat helps the flavors meld together, but isn’t necessary—you can make it just before serving if that works better for your schedule.
5. Grate the cucumber by hand on a box grater. Squeeze the grated cucumber with a kitchen towel or paper towel to remove as much water as possible. Place in a medium bowl and stir in the yogurt, sour cream, lemon juice, vinegar, dill, garlic, and salt/pepper to taste.