Tacos de Coliflor Adobada (Adobo Cauliflower Tacos)
Cauliflower roasted in guajillo adobo until sticky and charred, tucked into corn tortillas with cabbage, avocado and green salsa.
Made with Salsa verde (cooked tomatillo salsa) and Guajillo adobo paste and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £0.96 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Mix 80 g of your ready made guajillo adobo paste (see the base recipe) with the olive oil, the salt and 3 tablespoons of water until loose enough to coat.
- 2
Toss the cauliflower florets in the marinade until every piece is covered. Spread in a single layer on a large baking tray so they roast rather than steam.
- 3
Roast for 25 to 30 minutes, turning once halfway, until tender with dark, sticky edges.
27 min - 4
Meanwhile toss the red cabbage with the juice of one lime wedge and a pinch of salt.
- 5
Warm the corn tortillas (your ready made corn tortillas from masa harina, see the base recipe) in a dry pan for 30 seconds each side and keep them wrapped in a tea towel.
1 min - 6
Fill the tortillas with cauliflower, cabbage and avocado. Spoon over your ready made salsa verde (see the base recipe), add coriander and serve with lime wedges.
Tips
- Cut the florets small and even, about the size of a walnut, so they char at the edges before the middles go mushy.
- Do not crowd the tray. Use two trays if needed, because steamed cauliflower never gets the sticky edge.
- Leftover roasted cauliflower is good the next day in a bowl with rice and beans.
- A squeeze of lime at the end lifts the deep chilli flavour.
Storing and freezing
Keep cooked cauliflower in a sealed container in the fridge for up to 3 days and reheat in a hot oven or pan until steaming hot all the way through. Do not freeze assembled tacos.
Questions
Can I make the cauliflower ahead?
Yes. Roast it up to 2 days ahead, chill quickly, and reheat on a hot tray at 200C for 10 minutes so the edges crisp up again.
What can I use instead of salsa verde?
Any fresh salsa works, such as pico de gallo or a simple avocado salsa. A spoonful of dairy free yoghurt with lime juice also suits the roasted flavour.
Are these tacos suitable for vegans and coeliacs?
Yes, when the corn tortillas contain only masa harina, water and salt. Every other ingredient is plant based and free from gluten, egg, nuts and dairy.
More made with salsa verde (cooked tomatillo salsa)
Molotes Oaxaqueños de Pollo (Oaxacan Fried Masa and Potato Rolls)
GFEFNFNopales en Salsa Verde (Cactus Paddles in Green Salsa)
GFDFEFTacos Dorados de Pollo Asado (Crispy Rolled Chicken Tacos)
GFEFNFPuerco en Salsa Verde con Arroz Rojo (Pork in Green Tomatillo Salsa)
GFDFEFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.