• 1 Cauliflower head, cut into florets
• ½ Avocado, sliced
• ¼ cup Chimichurri (See Tip)
• 4 Tortillas
• 1/3 cup sliced Red Onion
• 1 Tbsp Olive Oil
• 1 Tbsp Sugar
• ½ Tbsp Salt
• A couple Peppercorns
• ½ cup White Vinegar

Preheat oven to 400 degrees. 

Place cauliflower on a sheet pan; drizzle with olive oil and toss to coat. Season with sea salt and pepper and roast for 20-25 minutes, until golden brown and tender. 

Place onions in a large glass or ceramic bowl. Add sugar, sea salt and peppercorns to a small saucepan. Add vinegar and stir until sugar and salt are dissolved. Bring mixture to a boil over medium-high heat. Once boiling, pour vinegar over sliced onion, until fully submerged. Let it come to room temperature.

Turn oven to broil. Place tortillas on a large baking sheet, then in oven for 30 seconds. Remove, flip tortillas and repeat on other side. Wrap tortillas in a clean dish towel to keep warm. 

Divide cauliflower between tortillas. Drizzle with chimichurri and top with pickled onion and sliced avocado.