Crispy Cauliflower Tacos with Candied Jalapeño Pineapple Salsa
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.73 out of 5 stars
(37)
Ingredients
6 servings
- 2 tablespoons extra virgin olive oil
- 6 cups chopped cauliflower florets
- 1 poblano pepper, chopped
- 1 yellow onion, chopped
- 2 teaspoons chipotle chili powder
- 1 teaspoon all-spice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- kosher salt and black pepper
- 1/2 cup red enchilada sauce
- 12 hard shell tacos
- 1 cup shredded Mexican cheese
- avocado, shredded lettuce, and cilantro (for toppings)
- 1 cup diced pineapple
- 1 cup diced mango
- 1/2 cup cilantro, chopped
- 1/2 cup candied or pickled jalapeños (see note) )
- 2 tablespoons pickled ginger (omit if using homemade)
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Preparation
Step 1
1. Preheat the oven to 425° F.2. Heat the olive oil in a large skillet over high heat. Add the cauliflower, poblano pepper, and onion. Cook, stirring occasionally, until the cauliflower is soft, about 3 minutes. Add the chipotle chili powder, all-spice, ginger, cinnamon, and salt. Cook another 2 minutes, then pour in the enchilada sauce and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 5 minutes. Remove from the heat.3. Line the taco shells up on a sheet pan or in a 9x13 inch baking dish. Spoon the cauliflower into each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.4. Meanwhile, make the salsa. Combine all ingredients in a bowl. Season with salt.5. Serve the tacos topped with avocado, lettuce, cilantro, and lots of salsa. ENJOY!
Step 2
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