These cauliflower tacos come from my new book, Meat-Free Mexican, which is out next week. In the book, they’re basted in a garlicky marinade made from the fruity, tangy seeds of the achiote tree, which is native to the Yucatan. With its distinct flavour and bright red colour, achiote works beautifully on cauliflower, and is increasingly available online. When I run out of it, however, I use harissa instead, which pairs beautifully with the classic Mexican combination of lime-pickled red onions and black beans.
