Adobo Cauliflower Tacos

About this recipe

Cauliflower marinated in guajillo chilli and achiote adobo, roasted until golden and slightly crispy. Served in tacos with pickled red onion and fresh coriander.

1. 1

   Preheat the oven to 220°C fan. Cut the cauliflower into medium-sized florets of a similar size.

   
2. 2

   Make the adobo: soak the dried guajillo chillies in hot water for 10 minutes. Drain and blend with the achiote paste, garlic, vinegar, cumin, salt and 3 tablespoons of water until smooth.

   

   💡 Strain the adobo if you prefer a smoother sauce without chilli fibres.

3. 3

   Toss the cauliflower florets in the adobo until well coated on all sides.

   

   💡 Wear gloves if you do not want the achiote to stain your hands.

4. 4

   Spread the cauliflower in a single layer on a lined baking tray. Drizzle with oil. Roast for 25-30 minutes until the edges are golden and slightly crispy.

   

   💡 Do not overcrowd the cauliflower or it will steam rather than roast.

5. 5

   While the cauliflower roasts, make the pickled onion: toss the red onion julienne with lime juice, a pinch of salt and a splash of vinegar. Leave to rest for 15 minutes.

   
6. 6

   Warm the maize tortillas on a dry griddle pan on both sides.

   
7. 7

   Assemble the tacos: place adobo cauliflower florets on the tortilla, top with pickled onion and fresh coriander. Serve with extra lime wedges.

   

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