Two-Handed Smoky Cauliflower Tacos! These are jam packed with so many things I love. Cheese is melted and sandwiched between two corn tortillas (allows an overstuffed taco to better stay together, and, cheese) which then get a good thick spread of chipotle infused mashed sweet potato, a pile of rich black beans, creamy avocado, crunchy cabbage and pan seared, deeply caramelized cauliflower which I rub with spices before they hit the pan. A spicy chipotle crema gets poured over the top (not shown as I didn't have what I needed on hand). The how-to for the whole shebang will be up on the blog later today. The smoky flavors make these hearty and a winner amongst my omnivores. The sweet potato, black beans and crema can be made ahead, allowing you to cook up the cauliflower and simply make up the tortillas just before serving. I’ve made these twice in the last 10 days and my family keeps asking for more. For a vegan option, simply substitute the cheese!

I’m throwing this up so it’s available to you. I haven’t checked for edits, so please consider this post a work in progress!

Two-Handed Smoky Cauliflower Tacos

(Serves about 4, 1-2 per person)

notes-

Sweet potato mash, black beans and chipotle crema May be made one day in advance.

I could have been a bit more heavy handed with the spices, please feel free to increase as you desire.

I prefer to use the chipotle adobo from canned of chipotle peppers.

Ingredients-

1 large or 2 sweet potatoes, baked or microwaved until really tender and mashed

Black beans, prepared as you like (fresh/dried or canned)

Olive oil, about 1/4 cup

1 head cauliflower, if really fresh include the leaves

1-2 avocados, slices just before serving

1 cup cabbage, finely shredded

Chipotle adobo (from a can of roasted chipotle peppers)

1 tsp chili powder

1/2+ tsp smoked paprika

1/4 tsp cumin

Pinch dried oregano

Smaller pinch cinnamon

approx 6 oz cheddar cheese, shredded

Corn tortillas (2 per taco)

1/4 cup sour cream

1/4 cup mayonnaise

Lime

Cilantro

Jalapeño, thinly sliced, optional

Flaky sea salt

Fresh ground pepper (s&p)

Here’s the rough how to:

Preheat a large cast iron or heavy bottom skillet.

Slice cauliflower lengthwise, about 1/2” thick. Some pieces will look like steaks, some florets will break off- all good. The flat surface allows for great contact with the pan and better caramelization. Scoop up the tiny bits that scatter about and set aside (you’ll use these at the end, raw, think sprinkles).

In a large bowl, combine cauliflower with olive oil and spices. Using your hands, distribute and massage into cauliflower so it’s all well coated. Add olive oil to pan and as soon as it glistens, add cauliflower trying not to overcrowd (you may want to work in batches). Allow to cook, undisturbed, over medium/high heat for a full 5 minutes to allow for good caramelization. Toss to allow all to have contact with the pan and cook down until tender and browned. Remove from heat.

Mash sweet potato with a tbs of butter or olive oil, (s&p) And two tsp of chipotle adobo. Keep warm.

Whisk sour cream and mayo with juice of 1/2 lime and add chipotle adobo to taste (I usually use about 2 Tbs). Set aside.

Add corn tortilla to a preheated pan or sprinkle with cheese and top with second tortilla. As cheese melts, flip to warm and slightly toast both sides. Keep warm.

Fold prepared tortilla and spread mashed sweet potato, top with black beans and cauliflower, Sliced avocado, cabbage, crema, jalapeño, bits of raw cauliflower and cilantro and serve immediately. Enjoy!