"All the #tacotuesday feels. Cauliflower Tacos on organic corn tortillas loaded with the good stuff."
Roasted Adobo Cauliflower and Quinoa Salad Tacos
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Ingredients:
Roasted Cauliflower
1 head of cauliflower, cut into florets
olive oil, as needed
1/3 cup adobo sauce of choice (I like Frontera Guajillo Adobo), you may substitute harissa
Quinoa Salad
1 cup quinoa cooked per package directions
1 cup cooked black beans
½ cup corn kernels, cooked
2 tbsp chopped red pepper (optional)
½ cup (goat) feta, crumbled
olive oil, as needed
juice of ½ lime (or lemon)
½ red onion, minced (optional)
1 avocado, sliced
1 medium carrot, julienned
small handful of cilantro, chopped
Crema
½ cup mayo of choice
¼ cup sour cream of choice
1-2 tbsp chipotle in adobo (you may substitute hot sauce of choice)
flaky sea salt, to taste
fresh ground pepper, to taste
Corn tortillas of choice
Salsa of choice
Lettuce of choice
Directions:
For the quinoa salad
Toss quinoa, black beans, corn, red pepper if using, feta and a few pinched of chopped
cilantro with 2-3 Tbs olive oil and lime juice. Season with salt and pepper. Set aside
For the crema
Blend mayo, sour cream, adobo, salt and pepper with a squirt of lime until creamy. Set
aside.
For the cauliflower
Preheat oven to 400˚F. Toss cauliflower florets with olive oil. Spread on parchment lined baking
sheet and season with salt and pepper.Bake for approximately 20 minutes until edges begin to caramelize.
Heat a heavy bottomed skillet and add adobo. As soon as it begins to sizzle, toss in
cauliflower to coat. Remove from pan.
Assemble tacos
Warm tortillas. I like doing them individually over a gas stovetop flame.
Line with lettuce and fill with quinoa salad and cauliflower. Top with avocado slices, salsa and carrot strips, drizzle with crema and sprinkle with cilantro.
Enjoy!
Notes:
Feel free to add any chopped veggies you like to the quinoa salad.
When corn is out of season, choose frozen.
Adobo Sauce and Chipotles in Adobo may be found at well stocked grocery stores, latino
markets and online grocers. If you should not have time to find some, salsa may be substituted
as well.
Prep time 10mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
For the Cauliflower
ingredients
- 1 head cauliflower, cut into florets
- Olive oil, as needed
- 1/3 cup adobo sauce, or harissa
For the Quinoa Salad
ingredients
- 1 cup quinoa, cooked according to package directions
- 1 cup cooked black beans
- 1/2 cup cooked corn kernels
- 2 tablespoons red bell pepper, chopped, optional
- 1/2 cup feta cheese, crumbled
- Olive oil, as needed
- 1/2 lime, or lemon, juiced
- 1/2 red onion, minced, optional
For the Crema
ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1-2 tablespoons chipotle in adobo, or hot sauce
- Flaked sea salt, To Taste
- Black peppercorns, freshly ground, to taste
For Assembly
ingredients
- Lettuce
- Corn tortillas
- 1 avocado, sliced
- Salsa
- 1 medium carrot, julienned
- 1 small bunch cilantro, chopped
Method
Step 1
To make the cauliflower: Preheat oven to 400˚F. Toss cauliflower florets with olive oil. Spread on parchment lined baking sheet and season with salt and pepper. Bake for approximately 20 minutes until edges begin to caramelize.
Step 2
Heat a heavy bottomed skillet and add adobo. As soon as it begins to sizzle, toss in cauliflower to coat. Remove from pan.
Step 3
To make the quinoa: Toss quinoa, black beans, corn, red pepper if using, feta and a few pinches of chopped cilantro with 2-3 tablespoons olive oil and lime juice. Season with salt and pepper. Set aside.
Step 4
To make the crema: Blend mayonnaise, sour cream, adobo, salt and pepper with a squeeze of lime juice until creamy. Set aside.
Step 5
To assemble: Warm the tortillas over a flame or in the oven. Line with lettuce and fill with quinoa salad and cauliflower. Top with avocado slices, salsa and carrot strips, drizzle with crema and sprinkle with cilantro.