Don’t just limit this smoky tinga sauce to cauli tacos! Save any leftover sauce for drizzling over egg dishes, spreading a top quesadilla’s, or even slathering your black bean patty for an epic veggie burger!
Author:This Mess Is Ours
Yield:6 servings 1x
3 tablespoons olive oil
1 heaped cup large dice red onion
4 cloves garlic, roughly chopped
3 tomatillos, husks removed and cut into quarters
2 large tomatoes, chopped
3 chipotles en adobo + 1 tablespoon adobo sauce from the can
2 scallions, chopped white and green parts
1/2 teaspoon dried oregano
1 cup vegan chicken broth ( I use 1 cup hot water + Massel All Purpose Bouillon and Seasoning Granules, chicken flavor )
juice of 1 orange
6 cups cauliflower florets, about 1 1/2 heads
sour cream or cashew cream if vegan
Spicy Mexican Slaw
roasted pepita seeds
12 white corn tortillas, grilled
Make the cauli tinga
Heat the oil in a large braising pan or deep frying pan over medium heat. Add the onion to the pan and a generous pinch of salt and pepper. Cook until softened and turning translucent, about 6-7 minutes.
Add the garlic and tomatillos to the pan and cook for 3 minutes more, stirring occasionally. Add the tomatoes, chipotles, adobo sauce, scallions, and vegan “chicken” broth. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes. Allow to cool slightly.
Transfer the tinga sauce to a blender and add the orange juice. Blend until smooth, taste and season with more salt and pepper.
Return the tinga sauce to the braising pan and add the cauliflower florets. Bring to a simmer, partially cover and let cook for 10-12 minutes until the cauliflower is tender and cooked through.
Assemble the tacos
Spread a grilled tortilla with sour cream or cashew cream, top with cauli florets and a drizzle of tinga sauce. Top with slaw and pepitas. Serve immediately with lime wedges.