Spicy Cauliflower Tacos

I’m adding more vegetarian meals into my life. Slowly. Very slowly. I don’t think I will ever totally give up meat, but right now, for my body, it feels good to have some Meatless Mondays in the mix. Now, a great way to go vegetarian, in my opinion, is to eat all the vegetarian recipes by Half Baked Harvest’s Tieghan Gerard! However, I can’t imagine eating all those decadent meals and not turning into the Stay-Puffed Marshmellow Man from Ghostbusters, so I’ll probably just incorporate of few of hers and stick to some old favorites from Gina at Skinnytaste.com! Seriously, both of these women share AMAZING recipes! And they are so different! With Tieghan, sometimes I have to omit 47 ingredients, because she adds a smorgasboard of flavors… and CHEESES. OMG. All the cheese with her. (Love it though!) But with Gina, sometimes I have to add some extra cheese or a little hot sauce. Different strokes, people.

This delightful vegetarian dish from Tieghan is a fabulous recipe. I only omitted like 2 things! And it was on point. And she and I both like HEAT, so we went with 3 chipotle peppers in adobo sauce. That is what’s up! A spicy taco and enough rocket fuel to make the dog leave you all alone on the couch after dinner! (Don’t say I didn’t warn ya!) If you’re looking for a Meatless Monday recipe to add to your rotation, or if you want to spice up your usual vegetarian world, TRY THESE delicious TACOS! Next time, I may chop the cauliflower a tad smaller, and throw a little diced sweet potatoes into the mix. Maybe I’ll even add some black beans. Look Tieghan! I’m ADDING ingredients!!? I’m crazy and I cannot be stopped.

Ingredients

Tacos

• 2 tablespoons EVOO

• 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 oregano

• 1 teaspoon salt

• 1/2 cup red enchilada sauce

• 8-12 corn tortillas

• 1 cup corn

• smashed avocado, cilantro

• 1/2 cup crumbled cotija or feta cheese

Creamy Jalapeño Verde

• 1/2 cup mayo

• 2 tablespoons EVOO

• 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

Instructions

1. In a large skillet, heat olive oil over high heat. Add the cauliflower, poblano, and onion. Cook and stir, until the cauliflower is charring, about 5 - 8 minutes. Add the chipotle peppers, enchilada sauce, oregano, salt, and 1/3 cup water. Reduce the heat and simmer until the sauce has thickened- around 10 minutes.

2. Combine all ingredients for the jalapeño verde in a blender and blend until smooth and creamy. Add salt to taste.

3. To serve, stuff the avocado, corn, and cauliflower into the warmed tortillas. Top with jalapeño sauce, cilantro, and cheese. DEVOUR!