Chipotle Cauliflower Tacos with Creamy Jalapeño Verde.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large head cauliflower, cut into florets
- 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
- 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
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Instructions
- 1. 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 and simmer until the sauce has thickened slightly, about 10 minutes.
- 2. Meanwhile, make the Jalapeño Verde. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
- 3. To serve, stuff the avocado, corn, and cauliflower into the warmed tortillas. Top with jalapeño verde sauce and crumbled cheese.
Source
Original recipe: View Original
