Vegetarisch taco recept waarin de bloemkool wordt gemarineerd in een rokerige en smaakvolle saus van honing, limoensap en Chipotles in adobo.
1Preheat the oven to 210° degrees. Put the chipotles in adobe, lime juice, honey, 2 cloves of garlic and salt in a blender and blend until smooth. Marinate the pieces of cauliflower with the sauce and place on a baking tray. Sprinkle with the red onion rings.
2Place in the oven for 18 to 20 minutes. Until the cauliflower is tender and roasted. Turn the cauliflower occasionally.
3Drain the black beans and collect the liquid. Put the beans in a pan and fry on high heat for 3 minutes. Add 2 cloves of garlic and cook for another 1 minute. Add the collected liquid, 2 tsp Ancho chilli powder, 1 tsp cumin and 1 tsp smoked paprika. Mix with a blender or a food processor until you have a smooth bean puree. Add extra water if the bean puree is too thick.
4Heat the corn tortillas as directed on the package. Fill them with a layer of bean puree and then with the roasted cauliflower, finish with your favourite toppings such as; avocado, feta, jalapeño, lime, sour cream and coriander.