"A non-traditional, vegetarian spin on the tacos that are taking over the internet. Saucy, spicy, savory broth... with roasted cauliflower tacos and melty Oaxaca cheese to dunk in."
Cauliflower Birria Tacos
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Prep time 15mins
Cook time 1hr
Recipe Card
ingredients
- 2 tablespoons olive oil
- 1 chopped yellow onion
- 2 tablespoons cumin
- 1 tablespoon dried oregano
- 1 tablespoon Chile powder
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 15 ounces tomato sauce
- 8 dried Chile peppers. seeds removed.
- 4 tablespoons minced garlic
- 1 bunch fresh parsley
- 46 ounces vegetable stock
- 2 1/2 tablepoons vegetarian "no beef" bouillon
- 2 roma tomatoes
- 3 bay leaves
- 1 head of chopped cauliflower
- salt and pepper
- 6 tortillas (I used mission gluten free tortillas)
- 1 block Oaxaca cheese, sliced.
Method
Broth
Step 1
Preheat oven to 425. Heat olive oil in a large stock pot on medium heat. Add chopped onion, and cook for about five minutes util translucent.
Step 2
Add dried spices (cumin, oregano, paprika, Chile powder, and cayenne) stirring to combine and warm.
Step 3
Add tomato sauce, dried chiles (make sure to remove the seeds! just cut the top/stems off, and tap them onto a cutting board)
Step 4
Add garlic, and parsley (the whole bunch of parsley, don't chop it! I used a piece of the stem to tie it together to it doesn't separate) and cover completely with veggie broth. Bring to a boil.
Step 5
Add two whole tomatoes, three bay leaves, and 2.5 tablespoons of vegetarian "no beef" bouillon paste. Simmer for about 45 minutes. (during this point, prepare and bake cauliflower)
Step 6
Remove bay leaves. Scoop out solids (parsley, tomatoes, chiles) and transfer to blender. Puree too smooth.
Step 7
Pour blended mixture back into stock, and simmer for another few minutes.
Cauliflower
Step 1
Place cauliflower florets on parchment lined, sprayed baking sheet. Add salt, and pepper, and toss with olive oil.
Step 2
Bake for 30 minutes, flipping once.
Step 3
When broth is finished simmering, pour a little over the cauliflower onto the baking tray, and toss together.
Step 4
Bake for an additional ten minutes to allow cauliflower to crisp, and soak up the sauce.
Assembly
Step 1
Heat cast iron skillet with oil.
Step 2
Place tortilla in skillet, add cheese, and cauliflower to one side.
Step 3
Drizzle broth over cheese and cauliflower, and fold over. Drizzle broth over side of the tortilla facing up. Flip to crisp both sides.
Step 4
Serve with a side of additional broth for dunking.