First mentions of cauliflower can be found in Naturalis Historia (Natural History) by Roman author and naturalist Pliny the Elder. The encyclopedia-like collection of books is the largest record of information to have survived from the early Roman Empire—that's nearly 2000 years ago. "Cyma" is thought to be Pliny's reference to cauliflower. He writes, "In all varieties of the cabbage, the part most agreeable to the taste is the cyma, although no use is made of it in medicine, as it is difficult to digest, and by no means beneficial to the kidneys." He also notes that, if ashes from the stalks are mixed with dried grease, vinegar, and silphium (used in perfumes), it can be applied as a skin rub to prevent hair growth.
Prep: 10 min | Cooking: 10 min | Total: 20 min
Makes 8 tacos
Olive oil (1 tbsp)
Onions, diced (1/2 cup)
Cauliflower, chopped or broken into bite-sized pieces (1 head)
Chili powder (2 tsp)
Cumin (1 tsp)
Onion powder (1 tsp)
Smoked paprika (1 tsp)
Salt (1/2 tsp)
Teriyaki sauce (1 tbsp)
Sour cream (1 cup)
Lime juice (2 tbsp)
Garlic powder (1 tsp)
Cilantro, coarsely chopped (1 tbsp)
Corn tortillas (8)
Mexican cheese blend (1 1/4 cup; about 2 tbsp per taco)
Avocados, sliced (1 avocado)
Heat oil on skillet on medium heat. Fry onions for 5 minutes. Add cauliflower and season with chili powder, cumin, onion powder, smoked paprika, salt, and teriyaki sauce. Fry 5-8 minutes or until somewhat softened.
To a food processor, add sour cream, lime juice, garlic powder, and cilantro. Process until smooth but not foamy. Add water if it gets too thick.
On each tortilla, spread cheese, cauliflower mix, two fresh avocado slices, and sauce (preferably in that order). Serve.