Thomasina Miers recipe for quick-roast cauliflower with pink pickled onions | The new flexitarian

Cauliflower florets basted in a harissa marinade, baked until caramelised and served with zingy, lime-pickled red onions and black beans 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...