Skip the chips and use slabs of roasted cauliflower instead! I opted for these toppings because they were balanced and played well off each other, but you can change them up as you please.
Ingredients
- red onion: 0.5 piece (sliced)
- apple cider vinegar: 0.5 cup
- salt: 0.5 tsp
- white sugar: 0.5 tsp
- ground cumin: 0.25 tsp
- head cauliflower, outer leaves: 1 piece (trimmed)
- olive oil: 2 Tbsp
- salt and ground black pepper: (to taste)
- avocado: 0.5 piece
- sour cream: 0.25 cup
- limes: 2 piece (juiced)
- cilantro: 1 Tbsp (chopped)
- pinch salt: 1 piece
- seasoned black beans: 1 can (15 ounce can)
- quartered cherry tomatoes: 1 cup
- crumbled queso fresco: 0.25 cup
- cilantro: 2 Tbsp (chopped)
- lime: 1 piece (cut into wedges)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Place onion slices in a small colander. Bring 2 to 3 cups water to a boil in a kettle. Pour over onion and let drain.
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Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator.
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Cut cauliflower in half from top to bottom. Place each half flat against the cutting board. Cut into 1/2-inch slices. Arrange carefully on the prepared baking sheet, trying to keep slices intact. Drizzle olive oil over cauliflower; season with salt and pepper.
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Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.
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Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth.
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Heat black beans in a small saucepan until heated through, about 5 minutes.
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Spoon warmed beans over cauliflower. Dollop avocado crema over beans. Scatter pickled onion slices, cherry tomatoes, and queso fresco over crema. Garnish with 2 tablespoons chopped cilantro. Serve with lime wedges.
