Chipotle Roasted Cauliflower Tacos with Cilantro-Avocado Sauce
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Spicy chipotle roasted cauliflower tacos with a creamy, vibrant cilantro-avocado sauce and a crunchy, sweet green cabbage and cauliflower stem slaw.
Recipe Type:
Dinner
Makes: 4 servings
Ingredients
For the Cauliflower
- 1 head cauliflower , cut into 1-inch florets, stem reserved
- 2 tablespoons neutral , heat tolerant oil
- 1 tablespoon chipotle chili powder
- 1 teaspoon dried oregano
- 1 teaspoon powdered garlic
- 1 teaspoon ground cumin seed
- 1/2 teaspoon sea salt
For the Cabbage Slaw
- 2 cups thinly sliced cabbage
- reserved cauliflower stem , trimmed and julienned
- juice of 1/2 a lime
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon maple syrup
- 1/4 teaspoon sea salt
For the Sauce
- 1 bunch cilantro , tough stems removed and chopped
- 2 - 3 avocados
- 2 green onions , trimmed and chopped
- juice of 1 lime
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sea salt plus more to taste
For the Tacos
- 10 corn tortillas , warmed in a dry skillet or oven
- 4 radishes , sliced paper thin
- 1 jalapeño , sliced paper thin
Instructions
-
Preheat oven to 425 degrees F. Toss cauliflower florets with oil, spices, and sea salt. Spread out on a large rimmed baking pan and roast 20 - 25 minutes, or until cauliflower is tender and the edges have started to crisp.
-
Meanwhile, make the slaw. Toss cabbage and julienned cauliflower stem with lime juice, vinegar, maple, and sea salt. Set aside.
-
To make the cilantro-avocado sauce pulse to combine cilantro until reduced slightly. Add avocados, green onions, lime juice, vinegar, and sea salt, pulse several times, and then process until smooth.
-
To assemble tacos, layer a handful of slaw, cauliflower, and cilantro-avocado sauce, and garnish with radishes and jalapeños. Serve right away.
Recipe Notes
Slaw and sauce can be made ahead. Cauliflower can be made ahead and served at room temperature.