Recipe and photo from Edward and Sons
The Adobo Sauce
Juice from 1 can Native Forest Organic Pineapple Chunks (about ¾ cups)
1 c. pineapple chunks from same can, reserving the rest for cauliflower
¼ c. white vinegar
2 chipotle peppers in adobo sauce (1 if you prefer less spicy)
4 cloves garlic cloves
2 t. chili powder
2 t. paprika (smoked or regular works)
1½ t. dried oregano
½ t. salt
In a blender, add all adobo sauce ingredients and blend until smooth.
The Cauliflower Filling
2 T. olive oil
1 head cauliflower, cut into florets
1 small onion, thinly sliced
Remaining pineapple chunks from same can
½ lime, juiced
⅓ c. cilantro + more for topping
Corn or flour tortillas
Toppings: jalapeños, cilantro, avocado, extra lime, dairy free yogurt
In a large pan over medium heat, add olive oil, cauliflower and onions and season with salt and pepper. Cook for 10 to 12 minutes, stirring often, until cauliflower has browned, is tender and onions are caramelized. Reduce heat to low and stir in adobe sauce and remaining pineapple chunks. Simmer for 8 minutes, letting the sauce reduce, coating the cauliflower, then stir in the cilantro and lime juice. Fill your tortillas with cauliflower adobo and top with all of your fav taco toppings!