Krisp blomkålstacos med karamelliserad jalapeño ananassalsa

👩‍🍳 Gör så här

1. 1
   Preheat the oven to 425° F.
2. 2
   Heat the olive oil in a large skillet over high heat. Add the cauliflower, poblano pepper, and onion. Cook, stirring occasionally, until the cauliflower is soft, about 3 minutes. Add the chipotle chili powder, all-spice, ginger, cinnamon, and salt. Cook another 2 minutes, then pour in the enchilada sauce and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 5 minutes. Remove from the heat.
3. 3
   Line the taco shells up on a sheet pan or in a 9x13 inch baking dish. Spoon the cauliflower into each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.
4. 4
   Meanwhile, make the salsa. Combine all ingredients in a bowl. Season with salt.
5. 5
   Serve the tacos topped with avocado, lettuce, cilantro, and lots of salsa. ENJOY!.