Ingredients

• 0.5 large red onion , thinly sliced
• 0.5 cups apple cider vinegar
• 0.5 teaspoons salt
• 0.5 teaspoons white sugar
• 0.25 teaspoons ground cumin
• 1 head cauliflower , outer leaves trimmed
• 2 tablespoons olive oil
• salt and ground black pepper to taste

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place onion slices in a small colander. Bring 2 to 3 cups water to a boil in a kettle. Pour over onion and let drain.
3. 3 Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator.
4. 4 Cut cauliflower in half from top to bottom. Place each half flat against the cutting board. Cut into 1/2-inch slices. Arrange carefully on the prepared baking sheet, trying to keep slices intact. Drizzle olive oil over cauliflower; season with salt and pepper.
5. 5 Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.
6. 6 Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth.
7. 7 Heat black beans in a small saucepan until heated through, about 5 minutes.
8. 8 Spoon warmed beans over cauliflower. Dollop avocado crema over beans. Scatter pickled onion slices, cherry tomatoes, and queso fresco over crema. Garnish with 2 tablespoons chopped cilantro. Serve with lime wedges.

Nutrition per serving