Cauliflower has really made a come back in recent years, and I am so here for it! I never knew, my whole life, how good it could be. Forget the whole raw cauliflower that you eat a party with some store bought dip. NO. It has NEW life. It’s funny how something that is seemingly so boring and bland has become a popular dish just because people started cooking in the many ways that can make it truly delicious.

This recipe was inspired by my favorite taco at our neighborhood joint, Mojo’s Tacos! They have a Korean Cauliflower Taco that is EVERYTHING!

I also made Chicken TINGA years ago for my besties 30th b-day (but I won’t tell you exactly how many years ago), and I remember how flavorful and yummy it was.

I decided to combine my love of the newly discovered cauliflower taco with the tasty Tinga sauce. Y’all…this came out so delicious!

It’s healthier than most Mexican food and is totally vegetarian. It can be Vegan if you leave off the cheese!

I hope y’all try this for your upcoming Cinco de Mayo celebration!

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RECIPE:

STEP 1: Preheat oven to 450 degrees and line a pan with foil.

STEP 2: Pour olive oil over cauliflower pieces and season with salt, pepper and chili powder. Toss until coated.

STEP 3: Spread cauliflower out on pan and roast for 20-25 minutes.

STEP 4: While cauliflower is roasting, prepare the sauce by heating 2 tablespoons of oil over medium heat.

STEP 5: Once oil is hot, add chopped onion and sauté for about 4 minutes, stirring occasionally.

STEP 6: Add garlic and cook for 30 more seconds.

STEP 7: Add chopped chipotles, Mexican oregano and cumin, stir together and cook for an additional minute.

STEP 8: Add crushed tomatoes, chicken or vegetable stock and salt and bring to a simmer.

STEP 9: Simmer for about 7-8 minutes.

STEP 10: Pour the mixture into a blender and blend into a smooth sauce.

STEP 11: Pour sauce into a pot and heat over low heat.

STEP 12: Add roasted cauliflower and cook over low heat for about 5 minutes.

STEP 13: Prepare taco by serving with corn tortillas, cotija cheese and cilantro.

Side note: I held my corn tortillas over my gas stove briefly to char them. Game changer.

Seriously yummy. Make them and let me know what you think!

If you are looking for other Mexican Inspired recipes, check out my healthy Pork Carnitas recipe, too!

Products I used:

Clear bowls / calphalon pan (similar) / marble cheese board / Greenpan / Cuisinart Blender