Deconstructed Cauliflower Tacos

If you made it past that title, then you are an adventurous eater and probably a fan of cauliflower - two excellent qualities in my book.

Inspired by Smitten Kitchen's Cauliflower Tacos and wanting some potatoes, I made this plate of deliciousness: pan fried potatoes, topped with pan fried cauliflower, and garnished with pickled red onions, cotija cheese, and cilantro. WOW! It was so good, that I had to make it three times in a week before I remembered to wait and get a photo before inhaling it!

Bonus points if you use potatoes that are red or purple on the inside, they just make it so much prettier. Do not skip the easy step of making the quick pickled red onion, it makes all the difference. And if you do it as the first step, they will be ready by the time you assemble your plate.

Deconstructed Cauliflower Tacos (inspired by Smitten Kitchen)
(Serves 1-2)

Small head cauliflower, broken into bite size pieces

3-4 potatoes - red, white, purple, sliced into 1/2 slices

2-3 tablespoon olive oil

2 teaspoons cumin powder

2-3 tablespoons cotija cheese, crumbled

1/4-1/2 cup cilantro

Pickled Red Onion

2 slices red onion

2 tablespoons cider vinegar

1/4 teaspoon salt

1/4 teaspoon sugar

In a small dish large enough to hold the onion slices, combine cider vinegar with 2 tablespoon water and dissolve sugar and salt in liquids. Add onion and place in refrigerator to pickle and chill.

Heat two separate skillets over medium low for 3-5 minutes as you prepare potatoes and cauliflower. Add olive oil to cover the bottom of one pan and swirl to coat. Add potatoes in single layer to the pan and cover and cook for 4-5 minutes, until bottoms begin to brown. Lift lid and allow accumulated moisture in the lid to drip into the pan, which will sizzle. This moisture allows the potatoes to steam cook while the bottoms brown. Flip potatoes to brown the other side and recover and cook another 5-7 minutes.

In the second skillet, add oil to the bottom of the pan and swirl to coat. Add cauliflower in a single layer and cover with a lid and cook for 4-5 minutes. Lift lid and tip accumulated moisture back into pan and salt cauliflower generously and sprinkle with cumin powder. Stir to coat cauliflower with salt and cumin and recover to cook another 5-7 minutes.

Once potatoes are cooked through and browned on each side, place on a plate and salt generously, top with cooked cauliflower, sprinkle cotija cheese and red onions and garnish with cilantro and hot sauce as desired.

Hugs!