Roasted Cauliflower Tinga Tacos

  • Preparation Time
    Prep:
    10 min.
  • Cooking Time
    Cook:
    30 min.
  • Serves
    Serves:
    4-6

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

  • 1

    Preheat oven to 425°F

  • 2

    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.

  • 3

    Bake, stirring halfway during the cook time, for 25 to 30 minutes or until golden brown and tender.

  • 4

    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.