Recipes: cauliflower tinga tacos and General Tso’s cauliflower

Cauliflower tinga tacos 
Cauliflower tinga tacos Kristen Kilpatrick

General Tso’s Cauliflower

This dinner series will leave you with a love-of- cauliflower vow renewal. Simply roasted cauliflower florets are transformed into a craveable, nourishing General Tso’s take on cauliflower and then into the most satisfying tacos inspired by tinga, a Mexican stew. The bold flavors of the sauces and the way we quickly recrisp the cauliflower creates the magic. You will not be bored by these dishes, and I bet you’ll find yourself craving them often.

Serves 4
Active time: 30 MINUTES
Total time: 55 MINUTES

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4 medium heads cauliflower (21/2 pounds total), cut into florets
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt

11/2 cups uncooked white rice, rinsed
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1⁄3 cup honey
1/4 cup rice vinegar

2 tablespoons soy sauce
2 tablespoons chili garlic sauce (see Tip)
2 teaspoons toasted sesame oil
1/2 teaspoon fish sauce
1 tablespoon cornstarch
1 cup vegetable broth or water
1/4 cup thinly sliced green onions (sliced on an angle), for garnish
1 tablespoon white sesame seeds, for garnish

1. Preheat the oven to 400ºF.

2. Toss the cauliflower florets with 1/4 cup of the olive oil, then divide them between two rimmed baking sheets, arranging them in an even layer, and sprinkle with the salt. Roast for 35 to 40 minutes, until the tops of the florets start to brown.

3. Meanwhile, cook the rice according to the package instructions.

4. In a large skillet or wok, heat the remaining 2 tablespoons olive oil over medium heat. Add the garlic and ginger and cook, stirring, for 2 to 3 minutes, until fragrant.

5. Add the honey, vinegar, soy sauce, chili garlic sauce, sesame oil, fish sauce, cornstarch, and broth and whisk until well combined and smooth. Simmer for about 5 minutes, until the sauce thickens.

6. Transfer half the cooked cauliflower (about 6 cups) to an airtight container and refrigerate to use for Meal 2 (it will keep for up to 5 days). Add the remaining cauliflower to the pan with the sauce. Toss to combine, then remove from the heat.

7. Serve the cauliflower over the rice, garnished with the green onions and sesame seeds


  • Look for chili garlic sauce, a bright red Vietnamese condiment, in the international foods aisle. I use the Huy Fong brand with the rooster on it. This is the same brand as our beloved Sriracha.
  • If you like less heat, use just 1 teaspoon chili garlic sauce to make the dish milder.
  • If you follow a vegan or vegetarian diet, use a vegan fish sauce.

FAT: 18.7G

Cauliflower Tinga Tacos

Serves 4
Active time: 15 MINUTES
Total time: 30 MINUTES

3 canned chipotle chiles in adobo sauce, finely chopped
1/2 cup tomato paste
1⁄3 cup fresh lime juice
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
About 6 cups roasted cauliflower (reserved from Meal 1)
8 corn tortillas, warmed
1 avocado, thinly sliced, for garnish
1/4 cup chopped fresh cilantro, for garnish
1/4 cup finely chopped red onion, for garnish
1 lime, cut into wedges, for serving

1. Preheat the oven to 375ºF.
2. In a large bowl, whisk together the chipotles, tomato paste, lime juice, oregano, cumin, salt, pepper, and 6 tablespoons water. Add the cauliflower and toss to coat evenly.
3. Spread the cauliflower evenly over a rimmed baking sheet. Bake for 15 minutes, or until the tops of the cauliflower florets start to darken.
4. Divide the roasted cauliflower among the tortillas. Top with the avocado, cilantro, and onion and serve, with the lime wedges alongside for squeezing over the top.

FAT: 14.7G
CARBS: 48.2G

From COOK ONCE DINNER FIX by Cassy Joy Garcia. Copyright © 2021 by Cassy Joy Garcia. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.

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