My cooking method these days is often to get an idea of what I want to make, Google several recipes, and then combine the best parts of each recipe, adding stuff I like, and getting rid of stuff I don’t like. Then the next time I go to make that dish, I have to recreate the whole process, so, instead, here’s a quick and dirty (and delicious) cauliflower taco recipe reminder.

Two heads of cauliflower + one can of chickpeas. Olive oil, cumin, chili powder, smoked paprika, chipotle chili flakes (couple pinches), salt, pepper. 400° for 25 minutes. Serve with cabbage slaw (1/2 head cabbage + olive oil + lime juice (about half a lime) + cilantro and salt), crema or sour cream, avocado, and queso fresco. Might be good with some kind of toasted almonds next time. Also, maybe double it.