Leftover hoisin beef, already cooked- see recipe here
Roasted Cauliflower:
1/2headcauliflower, chopped into florets (honestly I do the whole cauliflower and then just have extras, but 1/2 is plenty for the tacos)
1-2tablespoonsolive oil
1teaspoonEverything but the Elote Trader Joe’s seasoning, If you don’t have this, you can just add a sprinkle of paprika and chili powder. Not quite the same, but works fine.
sprinkle of salt and pepper
Quick Pickled Radishes:
3-4small radishes, (I use purple, daikon or green luobo), julienned
1teaspoonrice vinegar
sprinkle of honey or sugar (about 1/2 teaspoon or so)
1avocado, sliced
2scallions, diced
Tortillas of your choice
1tablespoonsesame seeds, for topping
Instructions
Roast cauliflower: Preheat oven to 425. Toss cauliflower in olive oil, Everything but the Elote seasoning, and a sprinkle of salt and pepper (keep in mind the seasoning has salt, so go easy on the extra salt). Spread onto a large baking sheet lined with parchment paper and roast for about 20-25 minutes, until quite brown. You can also broil for the last 1-2 minutes to get some char if desired.
Pickle radishes: Toss radishes in a small bowl with rice vinegar and just a dash of honey/sugar. Let sit while cauliflower cooks, about 20 ish minutes (the longer it sits, the stronger the flavor).
Warm hoisin beef: I usually just microwave the leftover beef for about a minute so it is warm.
Assemble tacos: Add beef and cauliflower to a tortilla. Top with a bit of the radishes, avocado, & scallions. Sprinkle sesame seeds on top and serve.