Adobo Verde Roasted Cauliflower Tacos Recipe
By Susy Villasuso
-
Easy
An adobo is a traditional Mexican marinade made with dried chillies, vinegar, garlic and spices, often turning into a red-coloured mixture. For this recipe I use jalapeños and fresh coriander to make a green adobo, which is then used to create a delicious coating for the charred baked cauliflower. Vegetable-based tacos have become very popular in the past few years but the truth is a lot of dishes in Mexican homes are mostly prepared with vegetables, so vegans and vegetarians can find a safe haven in Mexican food. Goodbye bland cauliflower recipes and hello to these tasty tacos.
Try Susy's recipe for Wild Mushroom Queso Fundido & Almond Ice Lollies here!
Ingredients for Adobo Verde Roasted Cauliflower Tacos
- 1 cauliflower (about 850g), broken into florets
- 2 tbsp white tahini (at room temperature)
For the adobo verde
- 3 fat garlic cloves, peeled but left whole
- 2 jalapeños
- 60g fresh coriander
- 1 tsp ground cumin
- 6 tbsp olive oil
- 2 tbsp honey
- 1 tsp ground black pepper
- 2 tbsp apple cider vinegar
- Sea salt and freshly ground black pepper
To serve
- ½ red onion, finely diced
- 20g coriander, finely chopped
- Juice of 1 lime
- 10–12 corn tortillas (about 10cm in diameter), warmed
- 100g crème fraîche or labneh
How to Adobo Verde Roasted Cauliflower Tacos
- Preheat the oven to 200˚C (400˚F).
- Put all the ingredients for the adobo verde into a food processor and whizz it up until you get a green but not totally smooth sauce.
- Arrange the cauliflower florets on a large baking tray and pour the adobo verde on top. Use your hands to coat the cauliflower well with the mixture. Season with a pinch of salt and pepper, then roast in the oven for 15 minutes.
- Remove the cauliflower from the oven, drizzle the tahini over the top and stir into the cauliflower with a spoon. Return to the oven for a further 10 minutes until the cauliflower has deliciously charred edges.
- Place the roasted cauliflower in a pretty bowl, scatter over the red onion and chopped coriander and squeeze the lime juice on top. Serve at the table with the warm corn tortillas on the side and a bowl of the crème fraîche or labneh, ready to be made into tasty tacos.
About the author
Susy Villasuso, a skilled chef hailing from Mexico, is the mastermind behind Life Limon Y Sal. With expertise in recipe development, photography, and food styling, she's made her mark with numerous food brands. Currently, she serves as the Head Chef at Gran Luchito, a leading Mexican food brand in the UK.
