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Chipotle Cauliflower Tacos with Creamy Jalapeño Verde
Ingredients
  • subheading: Tacos:
  • 2 tablespoons extra virgin olive oil
  • 1 large head cauliflower, cut into florets (about 6 cups chopped)
  • 1 yellow onion, chopped
  • 1 poblano pepper, sliced
  • 2 to 3 chipotle peppers in adobo, chopped
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ cup red enchilada sauce
  • 8 to 12 corn tortillas, warmed
  • 1 cup grilled or roasted corn
  • smashed avocado, cilantro, and/or pumpkin seeds
  • ½ cup crumbled cotija or feta cheese
  • subheading: Creamy Jalapeño Verde:
  • ½ cup olive oil, or avocado oil mayo
  • 2 tablespoons extra virgin olive oil
  • 2 jalapeños, seeded if desired
  • 1 bunch fresh cilantro
  • ¼ cup roughly chopped chives or green onion
  • 1 clove garlic, grated
  • 2 teaspoons honey
  • ¼ cup lime juice
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