-
1
Preheat the oven to 425 degrees. Crush the cumin and coriander seeds with a mortar and pestle and toss with the cauliflower, olive oil, smoked salt, and pepper. Spread on a sheet pan and roast for 30 minutes. Stir a bit, and roast for 10-15 minutes more, or until the cauliflower is good and caramelized, with lots of crunchy bits.
-
2
While the cauliflower is roasting, heat the refried beans in a small skillet. Slice the bolillos open and toss in the still warm oven to toast up for a minute or two.
-
3
Spread the bottom half of the bolillo with a thin layer of refried beans. Top with a pile of your crispy roasted cauliflower. Garnish with the crumbled cotija, shredded cabbage, sliced avocado, and plenty of the creamy tomatillo salsa. Enjoy!
-
4
Preheat the broiler. Place the tomatillos, onion wedges, garlic, poblano, and jalapeno on a sheet pan lined with aluminum foil. Broil, rotating the sheet pan as necessary, until everything is uniformly charred.
-
5
Move the poblano and jalapeno from the sheet pan to the jar of a blender and place the top on. Allow the peppers to steam in the blender jar for 10 minutes or so. Then, transfer the peppers to a cutting board and remove the charred skins. Chop the roasted peppers and transfer back to the blender, along with the charred tomatillos, onions, and garlic. Add the juice of half a lime, a handful of cilantro, and a couple healthy pinches of kosher salt. Blend until smooth. Add the sour cream and blend again. Taste for seasoning, adding more lime juice or salt if necessary.
