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Chipotle Cauliflower Tacos Recipe

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4.3 from 74 reviews

These Chipotle Cauliflower Tacos offer a flavorful and nutritious Mexican-inspired main course that features spicy roasted cauliflower florets, crunchy red cabbage slaw, and creamy garlic aioli, all wrapped in warm tortillas. Perfect for a gluten-free and vegetarian meal, these tacos balance smoky, sweet, and tangy flavors with a satisfying texture, making them a delicious and wholesome option for taco lovers.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 3 servings (2 tacos per serving)
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free, Vegetarian

Ingredients

Chipotle Cauliflower

  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. adobo sauce (from a can of chipotle chiles in adobo)
  • 2 tsp. honey
  • 1/2 tsp. paprika
  • 1/2 tsp. ground cumin
  • 3/4 tsp. kosher salt, divided
  • 1 medium head cauliflower, sliced into 2″ florets (about 6 cups)

Slaw

  • 2 cups shaved red cabbage
  • 1/3 cup chopped cilantro
  • 2 Tbsp. fresh lime juice

Assembly

  • 6 tortillas, warmed
  • 1 medium ripe avocado, sliced

Garlic Aioli

  • 1/2 cup plain full-fat Greek yogurt
  • 1 garlic clove, peeled and grated (using a microplane)

Instructions

  1. Preheat Oven: Set your oven to 425°F to prepare for roasting the cauliflower at a high temperature, which will help achieve a golden, crisp-tender texture.
  2. Prepare Cauliflower: In a large bowl, whisk together the olive oil, adobo sauce, honey, paprika, cumin, and half of the kosher salt (1/2 tsp). Add the cauliflower florets and toss them thoroughly to ensure each piece is evenly coated with the spicy-sweet marinade.
  3. Roast Cauliflower: Spread the coated cauliflower in a single layer on a large rimmed baking sheet, optionally lined with parchment paper for easy cleanup. Place it in the oven and roast for 30 to 35 minutes, tossing the florets halfway through to promote even browning and crispiness.
  4. Make Slaw: While the cauliflower roasts, combine the shaved red cabbage, chopped cilantro, fresh lime juice, and remaining 1/4 tsp kosher salt in a medium bowl. Toss well to mix. Allowing the slaw to sit will slightly soften the cabbage, enhancing its flavor and texture.
  5. Prepare Garlic Aioli: In a small bowl, mix the plain full-fat Greek yogurt with the grated garlic until well combined. This creamy sauce will add a flavorful and cooling contrast to the spicy cauliflower.
  6. Assemble Tacos: Warm the tortillas and spread a generous layer of garlic aioli on each one. Top with a portion of the roasted chipotle cauliflower, a helping of the red cabbage slaw, and finish with sliced avocado for creaminess and richness.

Notes

  • For a lower carb alternative, serve the toppings over chopped romaine lettuce to enjoy a taco salad style meal.
  • To increase protein content, add crispy chickpeas or canned refried black beans as toppings.

Find it online: https://cookingwithsarah.com/chipotle-cauliflower-tacos-recipe/