The heat wave is finally over and we are back to good old cold Dutch summer weather. 35C weather is no fun when there is no air-conditioning and you have to work, but I was loving the 30C days. For the last few weeks we have been practically living of salads (the filling kind, not just lettuce). Not only because it was too hot to cook, but I was so busy with some styling projects that I didn’t have time or energy to cook dinner either.
But this week I took some time off and I actually had some me-time, which is something my body really needed. As someone who gets migraines when I am stressed, I really need to listen to my body. The past few weeks had been really draining physically. Which is why I took a break from posting on social media to just concentrate in my other projects and not overwork myself.
For this recipe, I bought all the Mexican ingredients at Tjin’s Toko close to the Albert Cuyp market. This is a super easy meal and you can also cook the cauliflower in advance and just reheat it when you want to eat. Just blend all of the ingredients for the adobo sauce, grilled the pineapple, and just cook the cauliflower in a pan with the sauce. And it also happens to be vegan. You can top the tacos with any sauce that you like. This time I served them with some store-bought salsa verde. And I served them with some Hibiscus iced tea with lime.
This recipe makes 12 small tacos.
For the adobo sauce:
3 teaspoons of dried Guajillo chili powder
1 teaspoon of dried oregano
2 Chipotle chilies in adobo sauce (comes in a can)
1 tablespoon of the abobo sauce from the chipotle chili can
1 tablespoon of achiote powder
1/4 cup of white vinegar
2 garlic cloves
½ white onion, roughly chopped
Pinch of cumin
Pinch of salt
¼ cup of fresh orange juice
1 large cauliflower, sliced into small florets
1 ripe pineapple (peeled, cored and sliced into pieces)
4 tablespoons of olive oil
12 small tortillas
A handful of coriander, chopped
Limes for serving
Sauce of your choice for serving, I used salsa verde
2 avocados, thinly sliced
To make the sauce, just blend all of the ingredients until you have a paste.
Mix the sauce with the cauliflower florets.
Heat up a large cast iron skillet and brush it with a bit of olive oil over medium-high heat. If you don’t have a cast iron skillet, just use a normal pan. Once the pan is hot, grilled the pineapple for a couple of minutes until it is a bit charred. Set them aside.
In a large pan over medium heat, add two tablespoons of olive oil. Then add half of the cauliflower. Cook for about 8-10 minutes, until the cauliflower is cooked but still has some bite and it is a bit charred. Don’t forget to stir from time to time. Wash the pan in between cooking the two batches because the remaining adobo from the first batch will burn. Then add the remaining 2 tablespoons of olive oil and cook the last batch of cauliflower.
Warm up the tortillas in a pan.
To serve, add a few slices of avocado to each tortilla. Then add some of the cauliflower, the the grilled pineapple and sprinkle some of the chopped coriander. Enjoy!
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