CHIPOTLE CAULIFLOWER TACOS WITH JALAPENO VERDE

Cauliflower often gets a bad rap because when it’s cooked badly, it smells unpleasant and can taste bitter. But you can’t go wrong if you roast the brassica, as it brings out its natural sweetness.

Here, cauliflower is tossed with chipotle peppers in adobo before roasting to create a spicy, vegetarian taco filling. Roasted corn and a deliciously tangy jalapeno salsa verde sweetened with honey go on top, along with salty crumbled cotija cheese.

The entire dish can be made in about a half hour, and any leftovers make a great lunch. The jalapeno salsa verde is great with chips, too.

At the market, look for cauliflower that feels heavy in your hand, with densely packed florets that are free of blemishes, browning or wet spots.

For filling

1 medium head cauliflower, cut into small florets

2 small or 1 large poblano pepper, chopped

Extra-virgin olive oil, for drizzling

2 chipotle peppers from canned chipotles in adobo sauce

Sea salt and freshly ground black pepper

For jalapeno verde:

½ cup olive oil

2 jalapenos

1 bunch fresh cilantro, stems removed

4 green onions, roughly chopped

1 clove garlic, minced

2 teaspoons honey Juice 1 lime

For tacos

8 corn tortillas, warmed or grilled

1 cup grilled or roasted corn kernels

½ cup crumbled cotija cheese

Chopped cilantro, for garnish

Lime wedges, for garnish Preheat oven to 400 degrees.

Lightly oil a large baking sheet or line with parchment paper. Add cauliflower and chopped poblano pepper to a large bowl, and drizzle with olive oil and a pinch of salt and pepper. Toss to combine. Add 2 chipotle peppers, along with a tablespoon or so of adobo sauce. Use your fingers to break up the peppers and coat the cauliflower.

Pour cauliflower onto the prepared pan and roast for 25-30 minutes, or until crisp and tender.

While cauliflower is roasting, make jalapeno verde. Combine all ingredients in a blender and blend until smooth and creamy. Taste and season with salt and more honey if desired.

To serve, fill each tortilla with roasted cauliflower and poblano pepper, a tablespoon or two of roasted corn and chopped cilantro. Top each with a drizzle of jalapeno verde, crumbled cotija cheese and chopped cilantro. Serve lime slices on the side.

Makes 8 tacos. — Gretchen McKay, PostGazette