Smoky Cauliflower Tacos
Total Time
45 minutes
Prep Time
15 mins
Cook Time
30 mins
Rating
4.84 out of 5 stars
(6)
Ingredients
4
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 ¼ teaspoons smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ cup plain Greek yogurt, can use sour cream or mayonnaise
- 1 tablespoon lime juice
- 2 teaspoons chipotle in adobo sauce
- ¼ teaspoon smoked paprika
- Kosher salt, to taste
- 8 Corn tortillas, warmed
- 15 oz Pinto beans or black beans, rinsed, drained, and warmed
- Red cabbage, thinly sliced
- Thinly sliced red onion or pickled red onions
- Fresh cilantro
- Avocado
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 425 degrees F. Line a large baking sheet with aluminum foil for easy clean up.
Step 2
Place the cauliflower florets in a large bowl and drizzle with olive oil. Toss well. Sprinkle the smoked paprika, chili powder, cumin, garlic powder, and salt over the cauliflower and stir until all of the cauliflower florets are well coated in the seasonings. Place the cauliflower on the prepared baking sheet in a single layer. Roast for 15 minutes and stir the cauliflower. Roast for an additional 15 minutes or until the cauliflower is tender and slightly crisp. Remove from the oven.
Step 3
While the cauliflower is roasting, make the chipotle sauce. In a small bowl, whisk together the plain Greek yogurt, lime juice, chipotle in adobo sauce, smoked paprika, and salt. If the sauce isn’t spicy enough add more chipotle in adobo sauce and whisk again.
Step 4
To assemble the tacos, top a warm corn tortilla with roasted cauliflower, beans, cabbage, red onion, cilantro, and avocado. Drizzle with chipotle sauce and serve immediately.
Step 5
Save recipe for the next time?
Chef's notes
If the sauce isn’t spicy enough, add more chipotle in adobo sauce and whisk again.
The chipotle sauce can be kept in the fridge for up to one week, so you can make it in advance.
