Chipotle Cauliflower Tacos
Ingredients
- Tacos
2 tablespoons extra virgin olive oil
1 large head cauliflower, cut into florets (about 6 cups chopped)
1 yellow onion, chopped
1 poblano pepper, sliced
2-3 chipotle peppers in adobo, chopped
1/2 teaspoon dried oregano
1 teaspoon kosher salt
1/2 cup red enchilada sauce
8-12 corn tortillas, warmed
1 cup grilled or roasted corn
smashed avocado, cilantro, and/or pumpkin seeds
1/2 cup crumbled cotija or feta cheese
- Creamy Jalapeño Verde
1/2 cup olive oil, or avocado oil mayo
2 tablespoons extra virgin olive oil
2 jalapeños, seeded if desired
1 bunch fresh cilantro
1/4 cup roughly chopped chives or green onion
1 clove garlic, grated
2 teaspoons honey
1/4 cup lime juice
Directions
- Heat the olive oil in a large skillet over high heat. Add the cauliflower, poblano, and onion. Cook, stirring occasionally, until the cauliflower is charring, about 5 minutes. Add the chipotle peppers, enchilada sauce, oregano, salt, and 1/3 cup water. Reduce the heat to medium, cover and simmer until the sauce has thickened slightly, about 10 minutes.
- Meanwhile, make the Jalapeño Verde. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
- To serve, stuff the avocado, corn, and cauliflower into the warmed tortillas. Top with jalapeño verde sauce and crumbled cheese.
Notes
- Recipe lightly adapted from Half-Baked Harvest: https://www.halfbakedharvest.com/chipotle-cauliflower-tacos/