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What You’ll Use
To warm the tortillas, in a dry frying pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm. Return the frying pan to medium heat, and warm 1 tablespoon vegetable oil. Add half of the beef and sauté until warmed through and crispy, 3 minutes. Season with salt to taste. Add half of the roasted cauliflower and stir to warm through, 1 minute longer. Pick a handful of cilantro leaves. Cut ½ lime into wedges, reserving the rest for the chopped salad. To build the tacos, place the tortillas on plates and fill with the shredded beef and roasted cauliflower. Dollop with the pepita salsa and scatter with the cilantro leaves. Serve warm, with the lime wedges for squeezing.
To prep the tacos, preheat the oven to 450°F. Line a sheet pan with foil. Core and cut the cauliflower into florets. In a large bowl, whisk together 2 tablespoons olive oil and 1 tablespoon vinegar, 1 teaspoon of the smoked paprika, and a pinch of cayenne, if you want a little heat. Add the cauliflower and toss to coat. Arrange on the prepared pan and season with salt and pepper.
Transfer the pan to the oven and roast until the cauliflower is tender and beginning to brown, about 30 minutes. Let cool, transfer to an airtight container, squeeze with the juice of the lemon, and refrigerate.
To prep the pasta, pour 1 cup of the panko in a bowl, drizzle with 1 tablespoon olive oil, season with salt, and stir to coat. In a frying pan over medium-high heat, toast the panko until lightly golden, 3 to 5 minutes. Let cool, transfer to an airtight container, and store in a cool place.
To prep the salad, remove the outer layer from the romaine, and chop about 6 cups of leaves, reserving any remaining for another use. Wrap the leaves in damp paper towels and transfer to an airtight bag or container in the fridge. Thinly slice the radishes, transfer to an airtight container, and refrigerate.