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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

Prepare the cauliflower: Wash the head of cauliflower and chop it into bite-sized 1-inch florets.

Make the spicy marinade: In a shaker bottle or a small bowl, combine the minced chipotle peppers in adobo sauce, olive oil, water, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Shake vigorously or whisk until the mixture is smooth and forms an orange-red paste.

Coat the cauliflower: Place the cauliflower florets in a large mixing bowl. Pour the prepared marinade over the florets and toss thoroughly until every piece is evenly coated.

Roast the cauliflower: Spread the coated cauliflower florets in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping the florets halfway through, until they are tender, slightly charred, and caramelized.

Prepare the avocado crema: While the cauliflower roasts, scoop the flesh of the ripe avocado into a medium bowl. Mash it with a fork until mostly smooth but still a bit chunky. Squeeze in the fresh lime juice, add the chopped fresh cilantro, Mexican crema, and 1/4 teaspoon of salt. Mix with the fork until well combined and creamy.

Warm the tortillas: Warm the corn tortillas according to package directions, either in a dry skillet, microwave, or wrapped in foil in the oven, until pliable.

Assemble the tacos: To build each taco, spread a generous layer of avocado crema onto a warmed tortilla. Top with a portion of the roasted spicy cauliflower florets. Garnish with thinly sliced pickled red onions, fresh jalapeño slices, and a sprinkle of fresh cilantro. Finish by squeezing a lime wedge over the taco for a burst of fresh acidity.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

Prepare the cauliflower: Wash the head of cauliflower and chop it into bite-sized 1-inch florets.

Make the spicy marinade: In a shaker bottle or a small bowl, combine the minced chipotle peppers in adobo sauce, olive oil, water, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Shake vigorously or whisk until the mixture is smooth and forms an orange-red paste.

Coat the cauliflower: Place the cauliflower florets in a large mixing bowl. Pour the prepared marinade over the florets and toss thoroughly until every piece is evenly coated.

Roast the cauliflower: Spread the coated cauliflower florets in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping the florets halfway through, until they are tender, slightly charred, and caramelized.

Prepare the avocado crema: While the cauliflower roasts, scoop the flesh of the ripe avocado into a medium bowl. Mash it with a fork until mostly smooth but still a bit chunky. Squeeze in the fresh lime juice, add the chopped fresh cilantro, Mexican crema, and 1/4 teaspoon of salt. Mix with the fork until well combined and creamy.

Warm the tortillas: Warm the corn tortillas according to package directions, either in a dry skillet, microwave, or wrapped in foil in the oven, until pliable.

Assemble the tacos: To build each taco, spread a generous layer of avocado crema onto a warmed tortilla. Top with a portion of the roasted spicy cauliflower florets. Garnish with thinly sliced pickled red onions, fresh jalapeño slices, and a sprinkle of fresh cilantro. Finish by squeezing a lime wedge over the taco for a burst of fresh acidity.
