This is one irresistible vegetarian taco
Jessica Rudolph, America's Test Kitchen
on
Meaty roasted mushrooms and creamy cauliflower make an unexpectedly delicious taco filling. Roasting the mushrooms and cauliflower in the oven created flavorful browning and varied textures; adding canned chipotle in adobo for the last few minutes added heat and depth to the vegetables. The microwave made quick work of pickling the red onion for the cabbage mixture.
Chipotle Mushroom and Cauliflower Tacos
Serves 4
1 1/4 pounds cremini mushrooms, trimmed and quartered
1 1/4 pounds cauliflower florets, cut into 1-inch pieces
1/4 cup vegetable oil
2 teaspoons table salt, divided
1/4 cup minced canned chipotle chile in adobo sauce, divided
1/2 red onion, sliced thin
1/2 cup distilled white vinegar
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