Queso fresco is a delicious, fresh cheese made for crumbling over tacos. Slices of avocado and shreds of lettuce help to tame the spices, but if you want more heat, simply spoon some piquant hot sauce on top.
What you’ll need:
1/3 cup white wine vinegar
1 pound cauliflower (1/2 medium head)
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground coriander
1 small head Romaine lettuce or heart of romaine
5 ounces queso fresco
1 ripe avocado
8 white corn tortillas
1 ounce hot sauce
freshly ground black pepper
Equipment: Rimmed baking sheet
Pickle the radish
Cut ends off each radish then cut each into 8 wedges and put in a small bowl with vinegar, 1 teaspoon salt and 2 tablespoons granulated sugar, mix well and set aside to pickle.
Prepare the cauliflower
Preheat an oven to 375°F. Cut cauliflower into small florets about the size of your thumb. Place on a rimmed baking sheet and drizzle with 2 tablespoons olive oil.
Add spices and roast
Dust cauliflower with ground cumin, cayenne and coriander, then season with a pinch of salt and pepper and toss so the cauliflower is coated in the spice mixture. Transfer to the oven and roast, tossing occasionally, until the florets are golden brown, about 20 minutes.
Prepare remaining ingredients
Meanwhile, remove ends from lettuce, then cut crosswise to finely shred. Crumble the cheese into small pieces. Cut avocado in half, remove the pit and the skin and cut into slices.
Place tortillas over a gas flame set over medium heat. Cook until edges start to blacken then flip and repeat on other side. Stack cooked tortillas and wrap in aluminum foil and keep warm in the oven while the cauliflower cooks. Alternately, skip the toasting step and simply wrap tortillas in aluminum foil and warm in the oven.
Place cooked cauliflower into a large bowl, and serve with pickled radish lettuce, cheese, avocado, tortillas and hot sauce to build your own tacos. Enjoy!