Chipotle Cauliflower Tacos with Jalapeño Cilantro Sauce
Chipotle chile powder lends a smoky note to roasted cauliflower; if you prefer less heat but still want that smokiness, use smoked paprika instead. The real star of these tacos, though, is the creamy, herbaceous sauce, so don't skip it - some of our staff members are it by the spoonful! Serve these veggie tacos with toppings of your choice: shredded cabbage, tomatoes, cilantro, hot sauce or salsa verde, and lime wedges for squeezing all work well here.
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Ingredients
Tacos
- 1 large head cauliflower (about 2 1/4 lb) cut into bite-size florets
- 2 tbsp olive oil
- 1/2 tsp each sea salt, chipotle chile powder, garlic powder and organic evaporated cane juice (aka organic sugar)
- 1/4 tsp each chile powder, ground cumin and paprika
- Pinch ground black pepper
- 8 6-inch corn tortillas or large Bibb or Boston lettuce leaves
Sauce
- 1 jalapeño chile pepper, seeded and roughly chopped
- 1 cup fresh cilantro (leaves and tender stems)
- 1/2 cup olive oil mayonnaise
- 2 tbsp fresh lime juice
- 1 tbsp extra-virgin olive oil
- 1 clove garlic, roughly chopped
- 1/4 tsp sea salt
- Pinch ground black pepper
Preparation
1. Preheat oven to 450 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper. Set aside.
2. Prepare tacos: Bring a large saucepan of water to a boil. Add cauliflower and cook until just tender, 3 to 4 minutes. Drain well; transfer to a clean kitchen towel and pat dry. Set aside.
3. In a large bowl, stir together oil, salt, chipotle chile powder, garlic powder, cane juice, chile powder, cumin, paprika and black pepper. Add cauliflower and toss gently to coat. Arrange in a single layer on prepared sheet, Bake, turning once, until golden, 20 to 30 minutes.
4. Meanwhile, prepare sauce: In a blender or food processor, blend all ingredients until smooth.
5. Divide cauliflower among tortillas. Add desired toppings and drizzle with sauce, dividing evenly.
Nutrition Information
- Serving Size 2 tacos
- Calories 331
- Carbohydrate Content 8 g
- Cholesterol Content 10 mg
- Fat Content 33 g
- Fiber Content 3 g
- Protein Content 3 g
- Sodium Content 559 mg
- Sugar Content 3 g
- Monounsaturated Fat Content 15 g
- Polyunsaturated Fat Content 13 g