Cauliflower Tacos with Chimichurri and Pickled Onions | GreenPan New Zealand

Ingredients

• 1 large red onion, sliced into half moons about 3mm thick
• 1 cup apple cider vinegar
• 1/2 cup red wine vinegar
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 1/8 teaspoon ground allspice
• Pinch of red pepper flakes, more or less to taste
• 1 head cauliflower, cut into florets
• 2 teaspoons olive oil
• 1/2 teaspoon garlic salt
• Freshly ground black pepper
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1/4 red onion, roughly chopped
• 3/4 cup fresh cilantro leaves (about 1 bunch)
• 3/4 cup fresh flat leaf parsley leaves
• 3 to 4 garlic cloves, peeled
• 1 jalapeño
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup olive oil
• 12 taco-sized tortillas, corn or flour
• 1/2 cup chimichurri sauce, plus extra for topping READY TO COOK! Make this recipe using our Padova Frying Pan SHOP NOW