Cauliflower Tinga
By :Everyday Mexican Instant Pot Cookbook by Leslie Limon
Cauliflower Tinga
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Going meatless has never been easier with something as tasty as this Cauliflower Tinga. Tender pieces of cauliflower braised in a simple tomato-chipotle sauce can be served as a meatless filling for tacos, tostadas, burritos, or even enchiladas, but it also makes for a delicious side dish loaded with spicy flavor. For a quick and easy meatless meal, serve it atop warm corn tortillas and garnish with pickled onions and chopped cilantro.
Cauliflower Tinga
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Course Side Dish
Cuisine Mexican
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Ace Blender, Pressure Cook, Sauté
Main Ingredient Chiles, Tomatoes
Prep Time 5 minutes
Cook Time 15 minutes
Servings
6 - 8 minutes
Ingredients
  • 4 roma tomatoes
  • 2 - 4 chipotle chiles in adobo sauce
  • 1 tbsp vegetable oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 head cauliflower roughly chopped
  • coarse salt
  • freshly ground black pepper
  • Corn tortillas for serving
  • Pickled Red Onions for garnish,
  • chopped fresh cilantro for garnish
Course Side Dish
Cuisine Mexican
Difficulty Easy
Browse Category Side Dishes
Duration 15-30 min
Cooking Technique Ace Blender, Pressure Cook, Sauté
Main Ingredient Chiles, Tomatoes
Prep Time 5 minutes
Cook Time 15 minutes
Servings
6 - 8 minutes
Ingredients
  • 4 roma tomatoes
  • 2 - 4 chipotle chiles in adobo sauce
  • 1 tbsp vegetable oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 head cauliflower roughly chopped
  • coarse salt
  • freshly ground black pepper
  • Corn tortillas for serving
  • Pickled Red Onions for garnish,
  • chopped fresh cilantro for garnish
Cauliflower Tinga
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. In a blender, purée the tomatoes, chipotle chiles, and 1 cup water until smooth.
  2. Set the Instant Pot to Sauté and adjust to More or High. Heat the vegetable oil in the pot, add the onion and garlic, and sauté for 2 to 3 minutes, or until the onion is translucent.
  3. Stir in the cauliflower and tomato-chipotle purée. Season with salt and pepper.
  4. Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 10 minutes on high.
  5. When cooking is complete, quick release the pressure. Unlock and remove the lid.
  6. Spoon the Cauliflower Tinga onto corn tortillas. Garnish with pickled red onions and chopped cilantro.
Recipe Notes

Option tip: Canned chipotle chiles in adobo sauce pack lots of heat. If you’re not a fan of spicy food, omit the chiles themselves and simply add 1 - 2 tablespoons of the adobo sauce for all the flavor of the chipotles without any of the heat.

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