Ingredients

The following ingredients have 4 Servings
  • 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
  • 2-3 chipotle peppers in adobo, chopped
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 cup red enchilada sauce
  • 8-12 corn tortillas, warmed
  • 1 cup grilled or roasted corn
  • smashed avocado, cilantro, and/or pumpkin seeds
  • 1/2 cup crumbled cotija or feta cheese
  • 1/2 cup olive oil, or avocado oil mayo
  • 2 tablespoons extra virgin olive oil
  • 2 jalapeños, seeded if desired
  • 1 bunch fresh cilantro
  • 1/4 cup roughly chopped chives or green onion
  • 1 clove garlic, grated
  • 2 teaspoons honey
  • 1/4 cup lime juice

Instruction

  • 1. Heat the olive oil in a large skillet over high heat. Add the cauliflower, poblano, and onion. Cook, stirring occasionally, until the cauliflower is charring, about 5 minutes. Add the chipotle peppers, enchilada sauce, oregano, salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes. 2. Meanwhile, make the Jalapeño Verde. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.3. To serve, stuff the avocado, corn, and cauliflower into the warmed tortillas. Top with jalapeño verde sauce and crumbled cheese.