Cauliflower Tacos

A delicious vegetarian/vegan option that packs the earthy flavors of cumin-roasted cauliflower, pickled red onions, and Oaxacan mole sauce.

Serves 4 (2 tacos each)

• 3 cups Markon Ready-Set-Serve (rss) cauliflower florets
• 2 tbsp. Trifoglio® Olive Oil
• 1 tsp. kosher salt
• 1 tsp. Katy’s Kitchen® ground cumin, toasted
• ½ cup Oaxacan brown mole sauce
• 8 Vista Verde corn tortillas, grilled or warmed
• ½ cup rss washed & trimmed cilantro
• ½ cup cotija cheese, crumbled
• 1 tbsp. sesame seeds

• ½ cup apple cider vinegar
• 1 Tbsp. Katy’s Kitchen® sugar
• 1½ tsp. kosher salt
• 1 Markon First Crop® red onions, sliced thin

To make pickled onions:

1. Whisk ACV, sugar and salt with and 1 cup water in a bowl until sugar and salt dissolve.
2. Place onion in a jar and pour vinegar mixture over.
3. Let sit at room temperature for 1 hour. Can be made ahead and held.

To make tacos:

4. Toss cauliflower with oil, salt, and cumin.
5. Roast until tender and starting to brown (approximately 20 minutes).
6. Fill tortillas with equal parts roasted cauliflower. Drizzle each taco with mole sauce.
7. Top each taco with equal parts pickled onions, cilantro, cheese, and sesame seeds.