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Tacos de Coliflor Rostizada con Adobo Verde (Adobo Verde Roasted Cauliflower Tacos)

In this simple vegetarian taco recipe, cauliflower is roasted in a fresh and vibrant jalapeño and coriander adobo verde and a drizzle of tahini, before being served in corn tortillas and topped with a spoon cooling crème fraîche.


An adobo is a traditional Mexican marinade made with dried chillies, vinegar, garlic and spices, often turning into a red-coloured mixture. For this recipe I use jalapeños and fresh coriander to make a green adobo, which is then used to create a delicious coating for the charred baked cauliflower. Vegetable-based tacos have become very popular in the past few years but the truth is a lot of dishes in Mexican homes are mostly prepared with vegetables, so vegans and vegetarians can find a safe haven in Mexican food. Goodbye bland cauliflower recipes and hello to these tasty tacos.

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1 (about 850g) cauliflower, broken into florets
2 tbsp white tahini (at room temperature)
For the adobo verde:
3 fat garlic cloves, peeled but left whole
2 jalapeños
60g fresh coriander
1 tsp ground cumin
6 tbsp olive oil
2 tbsp honey
1 tsp ground black pepper
2 tbsp apple cider vinegar
sea salt and freshly ground black pepper
To serve:
½ red onion, finely diced
20g coriander, finely chopped
juice of 1 lime
10-12 corn tortillas (about 10cm in diameter), warmed
100g crème fraîche or labneh

Essential kit

You will need a food processor.


Preheat the oven to 200˚C (400˚F).

Put all the ingredients for the adobo verde into a food processor and whizz it up until you get a green but not totally smooth sauce.

Arrange the cauliflower florets on a large baking tray and pour the adobo verde on top. Use your hands to coat the cauliflower well with the mixture. Season with a pinch of salt and pepper, then roast in the oven for 15 minutes.

Remove the cauliflower from the oven, drizzle the tahini over the top and stir into the cauliflower with a spoon. Return to the oven for a further 10 minutes until the cauliflower has deliciously charred edges.

Place the roasted cauliflower in a pretty bowl, scatter over the red onion and chopped coriander and squeeze the lime juice on top. Serve at the table with the warm corn tortillas on the side and a bowl of the crème fraîche or labneh, ready to be made into tasty tacos.

TIP – A spoonful of labneh on top of your tacos is the perfect tangy and creamy complement to balance the heat from the cauliflower, but you can also use crème fraîche.

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