Ancho Chile Cauliflower Tacos with Toasted Corn Cream and Crispy Red Onion

Instructions

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   1. Preheat the oven to 425 °F / 220 °C. On a sheet pan, toss the cauliflower with 1 tablespoon olive oil, ancho chile powder, smoked paprika, 1/2 teaspoon ground cumin, garlic powder, 1/2 teaspoon salt, and black pepper until evenly coated.

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   2. Roast the cauliflower for 22 to 25 minutes at 425 °F / 220 °C, turning once halfway through, until tender and browned at the edges.

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   3. Meanwhile, heat a skillet over medium-high heat. Add the corn kernels with no oil and toast for 4 to 5 minutes, stirring occasionally, until lightly charred in spots. Reserve 2 tablespoons for garnish.

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   4. Place the remaining toasted corn, sour cream, Cotija cheese, 1 tablespoon lime juice, water, 1/2 teaspoon ground cumin, and a pinch of salt in a blender. Blend until thick and smooth. Set aside.

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   5. In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the red onion, honey, the remaining 1/2 tablespoon lime juice, and a pinch of salt. Cook for 5 to 7 minutes, stirring often, until the onion softens and the edges become lightly crisp.

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   6. Warm the corn tortillas on a comal or skillet over medium heat for 30 to 45 seconds per side, until pliable and hot. Keep them covered with a clean towel.

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   7. To assemble, spread a little toasted corn cream over each tortilla. Top with the roasted cauliflower, crispy red onion, chopped cilantro, and the reserved toasted corn kernels.

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   8. Serve the tacos immediately with lime wedges and, if desired, a little extra Cotija cheese on top.