Chipotle Cauliflower Tacos with Creamy Jalapeño Verde | Recipe Cart

Ingredients

• 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 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