Cauliflower Tacos

Name: Cauliflower Tacos
Ingredients: 2 garlic cloves, minced; 2 tablespoons chili powder; 2 teaspoons paprika; 2 canned chipotle chiles in adobo; 1/2 cup pineapple juice; 1/4 cup white vinegar; 2 cups pineapple chunks, divided; 2 tablespoons olive oil; 1 head cauliflower, cut into florets; 1 onion, sliced; 1 jalapeno, seeded and diced; 1/2 cup fresh cilantro, chopped; 6 flour tortillas, warmed; 4 ounces feta or 4 ounces goat cheese, crumbled; 6 lime wedges

15 ingredients

3 steps

Ingredients

2 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons paprika
2 canned chipotle chiles in adobo
1/2 cup pineapple juice
1/4 cup white vinegar
2 cups pineapple chunks, divided
2 tablespoons olive oil
1 head cauliflower, cut into florets
1 onion, sliced
1 jalapeno, seeded and diced
1/2 cup fresh cilantro, chopped
6 flour tortillas, warmed
4 ounces feta or 4 ounces goat cheese, crumbled
6 lime wedges

Directions

1

In a blender or food processor combine the garlic, chili powder, paprika, chipotle chiles, pineapple juice, vinegar and 1 cup of the pineapple chunks. Blend until smooth. Set aside.
2

Heat a large skillet over medium-high heat and add the olive oil. Add cauliflower and onions, season with salt and pepper. Cook for 12-15 minutes or until the cauliflower is tender and the onions have caramelized. Reduce the heat to low stir in the pineapple sauce, the remaining cup of pineapple chunks and the jalapeno. Simmer for 8-10 minutes or until the sauce has reduced and coats the cauliflower, there will still be sauce left in the pan, this is good. Remove from the heat and stir in the cilantro.
3

Divide the cauliflower among the warmed tortillas, drizzling each taco with the remaining sauce left in the pan. Top each taco with fresh cilantro, lime juice and feta.