ROASTED CAULIFLOWER, CORN, AND BLACK BEAN TACOS WITH AVOCADO

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  • 2 cobs corn
  • 1 tsp unsalted butter
  • 1 head of cauliflower, chopped
  • 6 tbsp olive oil
  • salt and pepper
  • 2 cans black beans
  • 1/2 onion, diced
  • 2 cloves garlic, grated
  • 2 avocados, sliced
  • 10 small corn tortillas
  •  1 bunch cilantro, chopped
  • hot sauce
  • dressing
  • 1/2 cup plain yogurt
  • juice from 1 lime
  • 2 tsp maple syrup or honey
  • salt and pepper

Preheat the grill to 400ºF.
Pull back the corn husks and remove the silk. Rub the corn with butter, salt, and pepper, and then fold the husks back around the corn. Wrap the corn in aluminum foil and place onto the grill. Cook for 30 minutes. Remove the corn from the grill and let cool enough to touch. Right before you are about to assemble the tacos, slice the kernels from the cob.
Preheat the oven to 425ºF. Toss the cauliflower, 3 tbsp olive oil, salt, and pepper on a baking sheet. Place the baking sheet into the oven and bake for 35 - 40 minutes (tossing occasionally), until the cauliflower is golden brown and crunchy.
In a large frying pan, heat 3 tbsp olive oil on medium. Add the diced onions and fry until the edges start to brown. Add the 2 cans of beans with their liquid, and the garlic. Fry for 10 minutes, occasionally mashing the beans with the back of the spatula. Cook until soft and tender.
Add all of the dressing ingredients to a Mason jar and shake.
Heat the tortillas either using a frying pan, the microwave, or my favorite method - slightly charring them using the gas oven burner flame and a pair of tongues - gently flipping from side to side until nice black grill marks appear.
Assemble the tacos with a generous smear of black beans, grilled corn, roasted cauliflower, sliced avocado, and a drizzle of dressing. Hot sauce and cilantro are optional. Serve warm.

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