Roasted cauliflower tinga tacos
These roasted cauliflower tinga tacos are quick & easy to make, smoky, crunchy and irresistibly good! Made with just a small amount of chipotle in adobo to keep it family friendly. Served with avo crema and extra tinga sauce.
Equipment
- (immersion) blender
Ingredients
Roasting the cauliflower:
- 1 medium head cauliflower (cut into small florets)
- 2-3 tbsp olive oil (or sub avocado oil)
- sea salt
Tinga sauce:
- 1-2 tbsp olive or avocado oil
- 3 cloves garlic (minced)
- 1 onion (chopped)
- ⅛-¼ cup homemade oven roasted tomato sauce* (or sub diced tomatoes (either from can or fresh)
- ½-1 chipotle pepper (from chipotle in adobo)
- salt and pepper (to season the tinga sauce)
- 1 tsp ground cumin
- ¼ cup water
Pickling the veggies:
- 2 cups red cabbage (shredded)
- 2 cups carrot (sliced into thin strips (julienne))
- 2 cups vinegar (plain white or apple cider)(to pickle the cabbage and carrot in)
- pinch of salt and pepper (to pickle the cabbage and carrot)
- 8 corn tortillas
To top the tacos with (optional):
- ¼ cup (vegan) sour cream (to make the avo crema)
- ¼ medium avocado (to make the avo crema)
- 1 bunch cilantro leaves (roughly chopped)
Instructions
- Preheat the oven to 375F/190C
- Cut the cauliflower in small florets and toss them with olive oil and some sea salt. Spread them out on a baking sheet and roast them in a preheated oven for 20-25 minutes until golden brown.
- In the meantime start making the tinga sauce. Heat up a small saucepan with some avocado oil and add the onion and garlic to it. Once the onion is translucent take it off the heat (if you are using pre-made/ homemade tomato sauce). If you use fresh tomatoes or diced tomatoes from a can, add the tomatoes to the onion-garlic mixture for 1-2 minutes and stir frequently. Off-heat add the cumin, chipotle, homemade tomato sauce, salt and pepper and water and use an immersion blender to blend it into a smooth sauce. Or transfer to a regular blender and blend.
- Toast the tortillas on the stovetop by placing a tortilla on the lit burner.Keep an eye on it; they burn very quickly!
- Put cabbage and carrots in a small mixing bowl that has a lid (tupperware works as well) and add vinegar, salt and pepper to it. Secure the lid and shake to combine. Set it aside until assembling.
- To make the avo crema I mix the (vegan) sour cream and avocado with a fork or in a blender for a smoother consistency
- Prep the toppings: cut the limes in wedges and roughly chop the fresh cilantro leaves.
- You can cut up the florets of the roasted cauliflower into even smaller pieces if you prefer that. Transfer the cauliflower to a mixing bowl and add the tinga sauce. Stir to combine.
- Assemble the tacos by filling them with the tinga cauliflower and the mildly pickled cabbage and carrots. To garnish, drizzle some avo crema on them and sprinkle with cilantro leaves. Serve lime wedges on the side together with extra tinga sauce and avo crema.You can also serve this 'deconstructed'; serve everything in seperate bowls and plates and everyone can assemble their own tacos.
Notes
*homemade oven roasted tomato sauce
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.