Crunchy Cauliflower Tacos with Chipotle Dipping Sauce

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Serves: 4 servings

Ingredients

Tacos:
1 large head of Cauliflower, separated and lightly chopped
1 whole red pepper or poblano pepper
olive oil
salt and pepper
1tsp red pepper flake
juice of ½ lime
2tbsp chopped fresh cilantro
1cup shredded pepper jack cheese
12 small soft corn tortilla shells

Sauce:
¼ cup mayo or plain yogurt
juice of ½ lime
1 canned chipotle pepper (in its own sauce – not the entire can just one pepper, very important)
2tbsp fresh cilantro
½tsp cumin
salt and pepper

Instructions
Turn broiler on high and place pepper about 6 inches underneath (more if you are a notorious forgetter). Char (blacken) all sides. Pull out of oven, place in bowl and cover with plastic wrap.

While pepper is cooling heat a skillet on medium high heat and toss cauliflower with olive oil and salt and pepper. Put cauliflower in pan and cook until black spots form but before cauliflower completely softens. Take cauliflower out of pan and set on chopping board.

Once pepper is cool take out of bowl and peel the skin off. Discard skin, core and seeds. Cut into ¼ strips then chop into small bite size pieces with the cauliflower.

Put cauliflower and pepper in bowl and toss with red pepper flake, lime juice, cilantro and cheese. Season with salt and pepper to taste.
Heat a griddle on medium high heat. Brush one side of tortilla with olive oil. Place brushed side down on griddle and put ¼ cup cauliflower mixture on ½ of shell. Fold in half let brown. Once first side is nice and golden flip over and brown the other. Repeat until all filling is used. Keep tacos warm by placing on a cooling rack inside of a 200 degree oven.

To make the sauce simply place all sauce ingredients in food processor and pulse until combined and smooth. Season with salt and pepper to taste.
Serve warm tacos with sauce. Yum!

From prettyplainjanes.com