Cauliflower when roasted has a lovely meaty texture and makes a good substitute for the chicken that is used classically in this dish.
Recipe tags: smoky-chipotle base, easy difficulty, main, vegetarian, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 tbsp | olive oil |
| 2 tbsp | Better Than Bouillon® Smoky Chipotle Base |
| 2 tbsp | tomato paste |
| 2 cloves | cloves garlic, minced |
| 1 tsp | ground cumin |
| ½ tsp | dried oregano |
| 1 | medium cauliflower, cored and cut into small florets |
| 1 | small red onion, diced |
| 2 cups | cherry tomatoes |
| 12 | corn tortillas (5 inches), warmed according to package directions |
| ½ cup | crumbled cotija cheese |
| 2 tbsp | finely chopped fresh cilantro |
| Lime wedges |
Directions
Preheat oven to 425°F
In large bowl, stir together oil, Culinary Collection Smoky Chipotle, tomato paste, garlic, cumin and oregano. Add cauliflower, onion and tomatoes; toss to combine. Arrange cauliflower mixture in single layer on parchment paper–lined baking sheet.
Bake, stirring halfway during the cook time, for 25 to 30 minutes or until golden brown and tender.
Assemble cauliflower in warm tortillas. Sprinkle with cotija and cilantro. Serve with lime.
Tip: Substitute cotija cheese with crumbled feta or goat cheese if preferred.