Spicy Cauliflower Tacos
Spicy Cauliflower Tacos
Ingredients
For the Spicy Cauliflower
- 1 cauliflower, large head, chopped into 1-inch florets
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 1/4 cup olive oil
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Avocado Crema
- 1 avocado, large, ripe, flesh scooped
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Mexican crema
- 1/4 teaspoon salt
For Assembly and Garnish
- 8 corn tortillas
- 1/2 cup pickled red onions, thinly sliced
- 1 jalapeño, fresh, thinly sliced
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the cauliflower: Wash the head of cauliflower and chop it into bite-sized 1-inch florets.
⏱️ 5 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 25 min•🌡️ 400
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 2 min
- 8
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Cauliflower Tacos
Ingredients
For the Spicy Cauliflower
- 1 cauliflower, large head, chopped into 1-inch florets
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 1/4 cup olive oil
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Avocado Crema
- 1 avocado, large, ripe, flesh scooped
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Mexican crema
- 1/4 teaspoon salt
For Assembly and Garnish
- 8 corn tortillas
- 1/2 cup pickled red onions, thinly sliced
- 1 jalapeño, fresh, thinly sliced
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the cauliflower: Wash the head of cauliflower and chop it into bite-sized 1-inch florets.
⏱️ 5 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 25 min•🌡️ 400 - 6
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.
⏱️ 5 min - 7
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.
⏱️ 2 min - 8
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.
⏱️ 5 min