A Vegetarian Friendly Taco Recipe!
Preheat oven to 450 degrees and line a pan with foil.
Pour olive oil over cauliflower florets and season with salt, pepper and chili powder. Toss until coated.
Spread cauliflower out on pan and roast for 20-25 minutes.
While cauliflower is roasting, prepare the sauce by heating 1 tablespoon oil over medium heat.
Once oil is hot, add chopped onion and saute for about 4 minutes, stirring occasionally.
Add garlic and cook for 30 more seconds.
Add chopped chipotles, mexican oregano and cumin, stir together and cook for an additional minute.
Add crushed tomatoes, chicken of vegetable stock and salt and bring to a simmer.
Simmer for about 7-8 minutes.
Pour the mixture into a blender and blend into a smooth sauce.
Pour sauce into a pot and heat over low heat.
Add roasted cauliflower and cook over low heat for about 5 minutes.
Put cauliflower into a corn tortilla with cotija and cilantro or any other topping you would like!
You can use chicken stock instead of vegetable stock if you are not worried about it being completely vegetarian.
If you have a gas stove, char your corn tortilla over the flame for a couple minutes. If not, you can broil them in an oven.