Per our updated privacy policy, we use cookies to track your browsing behavior on our site and provide you with ads or other offers that may be relevant to you. To view our privacy policy in full, click here. By using our site, you agree to these terms.
I agree

Tropical Fruit Sangria

Contributed by

Appears in 79 Collections



Try this Spirit in The Tropical Fruit Sangria Cocktail


change location

Related Recipe

Smoky-Spicy Cauliflower Tacos


12 cup cauliflower florets
34 oz olive oil
1 12 tsp Cumin
1 12 tsp Chili powder
4 oz chipotle peppers in adobo sauce, finely chopped
34 cup sour cream plus extra for serving
13 cup chopped red onion
1 handful cilantro leaves
Corn tortillas, warmed in the oven or grilled
Salt and pepper

How to Make:

  1. Serves 6.
  2. Preheat oven to 425℉ degrees and line a baking sheet with parchment paper. You may need to use two pans depending on their size because you don’t want to overcrowd the cauliflower pieces during roasting.
  3. In a large mixing bowl, toss the cauliflower florets in the olive oil to evenly coat. Add the cumin, chili powder and a hefty pinch of salt and pepper and toss to combine. Pour the cauliflower out onto the prepared baking sheets in a single layer, making sure the florets are not crammed together. Roast for about 45 minutes, until the bottoms of the florets have browned and are extremely tender with crispy edges. Remove from the oven.
  4. In a large mixing bowl, whisk together the chipotle peppers and ¾ cup sour cream. Add the cauliflower and toss to evenly coat.
  5. Assemble the tacos starting with the cauliflower, followed by red onion, additional sour cream and cilantro.
Appears in 23 Collections