These roasted Chipotle Cauliflower Tacos are on the menu and they will not disappoint! With bold and spicy flavor, these tacos are a flavor-packed vegetarian twist on Taco Tuesday.
6small (street taco) tortillascharred over a flame or toasted in skillet
shredded red cabbage
shredded carrots
Queso fresco cheeseNote 2
lime cremaNote 3
cilantro
lime wedges
Instructions
Preheat the oven to 425℉.
In a mixing bowl, stir together the chipotle puree, agave and fresh lime juice. Add the cauliflower florets and toss together until evenly coated. Transfer to a parchment-lined sheet pan.
Roast the cauliflower for 30 minutes. The cauliflower should be tender and slightly charred around the edges.
While the cauliflower roasts, char the tortillas and shred the cabbage and carrots.
Add the cauliflower to the tortillas. Top with crema, red cabbage, carrots, queso fresco, cilantro, and more lime crema.
Notes
Add a can of chipotles in adobo sauce to a mini food processor. Puree until smooth. Set aside 2 tablespoons of the puree and refrigerate the rest.
You can substitute queso fresco with mild feta cheese or Monterey Jack cheese.
Lime crema can be found at most supermarkets. Alternatively, make a homemade version by adding lime juice to sour cream. Use this sauce as you would sour cream to add tang to your favorite dishes.