Roasted Cauliflower Tacos With Chipotle Crema Recipe

Often I find myself making meals that are so good it makes me stop what I am doing and write a blog post about it. Cauliflower tacos is one of those meals. Cauliflower is one of those vegetables you didn’t like as a child but as you become an adult you realize how much you have been losing at life for missing out. This gem is so versatile you can make all your cheat meals like fried rice, pizza and tempura without feeling guilty. Everyone wins. I found this recipe from Chowhound, added some my own tweaks and chipotle crema. Enjoy.


Roasted Cauliflower Tacos

What You Need

For The Slaw

  • 1/2 a medium head red cabbage, in thin strips
  • 1 medium carrot, grated
  • 2 tablespoons freshly squeezed lemon juice, preferably from a Meyer lemon
  • 2 tablespoons white wine vinegar
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 2/3 cup roughly chopped cilantro
  • 2 teaspoons of honey

Combine all the slaw ingredients in a large mixing bowl and toss to combine. Set aside.

For The Chipotle Crema

  • 1 cup low fat greek yogurt
  • 1 chipotle pepper in adobo sauce, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon lime zest
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lime juice

Combine all ingredients in a small bowl. Set aside.

For The Cauliflower Tacos

  • 1 large head cauliflower, cut into approximately 1-inch florets
  • 1 cup of corn
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 12 Corn Tortillas

Roasted Cauliflower Tacos

  1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment.
  2. Bring a large pot of salted water to the boil over high heat. Add the cauliflower florets and simmer until barely softened, about 90 seconds. Drain in a colander and set aside.
  3. In a large mixing bowl. combine the chile powder, paprika, coriander, cumin, salt, and olive oil. Add the cauliflower and corn, toss until evenly coasted.
  4. Arrange the seasoned corn and cauliflower in a single layer on the prepared baking sheet. Bake 10 minutes, then stir to redistribute. Bake an additional 10 minutes, or until the cauliflower florets are lightly browned.
  5. Wrap the tortillas (6 at a time) in a moist paper towel and microwave until warm and pliable, 20 to 40 seconds.
  6. To serve, top a warm tortilla with a few cauliflower florets and some of the cilantro slaw. Drizzle with chipotle crema and add avocado and tomato. Repeat with the remaining tortillas.

Roasted Cauliflower Tacos


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