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Roasted Cauliflower Tinga Tacos with Chili-Lime Slaw

Name: Roasted Cauliflower Tinga Tacos with Chili-Lime Slaw
Total time: 30 min
Yield: 14 6" Tacos (about)
Ingredients: 1 Head of Cauliflower* (see note) (chopped into small bite size pieces, about 1 3/4 lb (790g)); 2 1/2 Tbs Extra Virgin Olive Oil (divided); 1 C (110g) Purple Onion (chopped, about 1 medium); 1 tsp Fine Sea Salt; 1/2 tsp Cumin (ground); 1 1/2 - 2 Tbs Chipotle Chilis + Adobo Sauce (mince the chilis and mix with adobo sauce - look for gluten free if needed); 1 C (274g) Fire Roasted Tomatoes (+ its juices, leftovers may be frozen); 1/2 C (135g) Your Favorite Prepared Salsa; 12-14 6" Corn or Flour Tortillas; 3 C (150g) Purple and Green Cabbage (shredded, loosely packed); 1 Tbs Fresh Jalapeno (seeded and chopped fine, or to taste (add more to take the spicy up!)); 1/2 C (20g) Cilantro (chopped); Juice of Two Limes; 1/2 tsp Fine Sea Salt; Roasted Jalapeno Guacamole; Pepita Crema; Cilantro; Spanish Brown Rice

By Traci 38 Comments

A weeknight staple, Roasted Cauliflower Tinga Tacos with Chili-Lime Slaw are chipotle spicy, and packed with flavor. They’re freezer friendly and done in about 30 minutes! Serve with your favorite Mexican inspired sides and don’t forget the guacamole! vegan + optionally gluten free

I’m interrupting the copious amounts of cookies to bring you quick-to-pull-together mouthwatering Roasted Cauliflower Tinga Tacos with Chili-Lime Slaw. Perfectly appropriate for the holiday table.

But before we talk tacos, let’s continue from last week’s blog post regarding the holiday season and how I’ve transitioned from holiday crazy lady to holiday calm without all the tangible stuff the holiday usually brings with it.

I appreciate your comments, both public and private, regarding my previous post. I realize this is not something so easily talked about due to much of the American tradition that surrounds the holidays. I get it. Going against the grain can feel awkward. It’s still hard for me to talk about, even with some family. But breaking tradition is not such a bad thing when one considers the individual, collective and broader impacts. Who says tradition is the right way anyway?

This is the first year I’m asking family and friends that if they’re considering a gift for me, to give to either of two charitable organizations in lieu of anything tangible and my reasons behind it. A few I’ve yet to tell, because it’s not an easy conversation to have.

Years ago, Rob and I were having longer conversations about how we wanted to celebrate the season different than what we’d done traditionally. Gift giving needed to shift from tangible to experiential or donated to an organization/non profit that the recipient values or supports. If a tangible item is gifted, it needs to fill a specific need, come from a local maker or greater art community, or food, preferably made from my kitchen – this is my favorite.

Setting goals and priorities for gift giving gives us a framework, allowing flexibility yet reduces demand for the collective stuff our natural resources and our planet is already overburdened with.

So, what does this look like?

On a personal level, it means Rob and I take a trip and/or donate to causes we support rather than exchange gifts. The trip can be local and short, or further away for a longer stay. It can be with family, or not, and it’s generally something we start discussing many months ahead, depending on the destination.

Planning travel together and looking forward to the experience is something we treasure. Too, the memories last far longer than the latest gadget or fashion.

I’ve listed some of my favorite gifts to give below under the recipe. The Foodie Ideas section is my favorite, and I’ve tried to be concise (there are so many!). I think my Grandmere’ who always gave the grandkids foodie gifts influenced my gift giving ways.

There’s so many ways to give during the holiday season. But, there are no rules and the gift doesn’t have to be something you can put your hands on.

While you’re considering your gift list, and making plans for food, be sure to put a head of cauliflower, tortillas and cabbage on your list! These Roasted Cauliflower Tinga Tacos come together quick and feed a small crowd. For those not feeding a crowd, the cauliflower mixture is freezer friendly and can be portioned and frozen for up a month.

They’re simple to pull together too! While the cauliflower is roasting, saute the onions, then sprinkle in the spices, minced chipotle chilis and adobo sauce. Add your favorite salsa and fire roasted tomatoes, then the roasted cauliflower and simmer for about five minutes. The cauliflower is tender and loaded with mouthwatering Mexican flavors. If you want to take the spicy up, just add a few more teaspoons of adobo sauce. Pull together the slaw, and sides and dinner is done!

These tacos pair deliciously with pepita creama and while it does require a high speed blender (I use Vitamix), guacamole or avocado cream is fabulous as well (and the latter two don’t require any pre-planning like the pepita creama). Just smear any one you choose on the bottom of the tortilla, then pile on the cauliflower and slaw. Serve with your favorite Spanish brown rice, a big bowl of spiced black beans and all of your favorite toppings.

What’s your favorite holiday dinner to prepare? Is this a tradition? Also, I’d love to know your favorite foodie or non tangible gift to give and receive.

5 from 8 votes