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Chef Amanda and Jose from Crafted Hospitality demonstrate how to make a delicious and filling cauliflower taco with pickled red onions. A pro tip from the chefs -  you can pickle almost any veggie! Pickled veggies stay good in the fridge for months. Just make sure you use a clean fork or spoon to serve them. Happy pickling!

Yield: 12 Tacos


  • Corn or flour tortillas
  • Spice roasted cauliflower
  • Pickled red onions
  • Radish cilantro slaw
  • Greek yogurt

Spice Roasted Cauliflower Ingredients

  • 1 large head cauliflower
  • 2 tbsp oil (canola, olive, corn, etc.)
  • 1/2 cup taco seasoning (store bought or see bonus recipe to make your own!)
  • 1/2 tsp salt

Pickled Red Onions Ingredients

  • 1 cup water
  • 1/2 cup vinegar
  • 1/4 cup sugar
  • 2 tbsp salt
  • 2 red onions

Cilantro Radish Slaw Ingredients

  • 1/4 cabbage
  • 4 medium sized radishes
  • 1/4 bunch cilantro
  • 1/2 tsp salt
  • 1/2 tbsp vinegar (or pickling liquid from onions)


  • Knife
  • cutting board
  • Quart container/jar/small mixing bowl
  • Mixing bowl
  • Sheet tray
  • Box grater
  • Tin foil
  • Small pot

Recipe Preparation

Spice Roasted Cauliflower

  1. Pre-heat oven to 375°
  2. Cut cauliflower into quarters from top to bottom then cut out the core, breaking up the rest into smaller florets
  3. In a mixing bowl, mix cauliflower with oil, taco Seasoning, and salt until evenly coated
  4. Cover a sheet tray with tin foil (easier to clean up!)
  5. Spread cauliflower onto the sheet tray and bake for 10 minutes. Pull out and mix around. Put back in the oven and check every 5 minutes until slightly browned and tender

Pickled Red Onions

  1. In a small pot, mix water, vinegar, sugar, and salt.
  2. Place over medium heat and bring it to a simmer.
  3. While the liquid is heating, peel the onions and cut into quarters from top to bottom (through the root)
  4. Cut out the core, place flat side down and cut into thin strips
  5. Place onion strips in quart container/jar/bowl and pour the simmering pickling liquid over
  6. Set aside and allow to cool

Cilantro Radish Slaw 

  1. Slice cabbage into thin strips crossways
  2. Cut the top (leaf) end off the radishes, hold onto the root end to grate through the biggest hole of a box grater
  3. Wash cilantro then roughly chop with the stems
  4. Mix cabbage, radish, and cilantro in a mixing bowl with salt and vinegar and set aside


  1. Warm up the tortillas
  2. Spread Greek yogurt down the middle of the tortillas
  3. Add cauliflower, slaw, and pickled onions
  4. Add cheese, guacamole, or salsa if you want!

Bonus Recipe: Taco Seasoning

  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp ground black pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • Mix and store in an airtight container in a cabinet for up to 6 months

Cooking demo with Chef Amanda and Jose:

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