Roasted Cauliflower Tacos

Roasted Cauliflower Tacos

Serves 4

Make your next Taco Tuesday vegetarian friendly with these Cauliflower Tacos. These delicious tacos feature perfectly roasted cauliflower and are drizzled with a refreshing, tangy cilantro lime sauce. Perfect for a satisfying and wholesome meal, these tacos bring a burst of flavor and vibrant color to your vegetarian taco night.

For the Cauliflower Taco Filling:
1 large cauliflower, cut into small florets
1-2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
2 chipotle peppers in adobo sauce
2 tablespoons honey

For the Cilantro Lime Sauce:
2 tablespoons olive oil
1⁄2 avocado, peeled and pitted
1⁄4 cup water
1⁄2 cup chopped green onion
3⁄4 cup cilantro leaves
2 cloves garlic, diced
Juice of 1 lime
1⁄2 teaspoon salt
1⁄2 cup sour cream

To Serve:
8 corn tortillas, warmed or grilled
1 medium avocado, sliced
1-2 pickled radishes, thinly sliced
Fresh cilantro, for garnish
1 lime, cut into wedges

Instructions:

1. Pre-heat oven to 425 degrees. Line a baking pan with parchment paper. Add the cauliflower and drizzle with just enough olive oil so that it’s lightly coated. Sprinkle
with a pinch of salt and black pepper. Toss to combine.
2. Working over the baking pan, break up the 2 chipotle peppers, making sure you add some of the adobo sauce to the baking pan as well. Drizzle honey over cauliflower and sauce. Toss again to coat. Place pan in oven and roast the cauliflower for 25-30 minutes, until it’s golden brown. Remove from the oven and set aside.
3. Meanwhile, make the sauce. In your food processor with the blade attachment, combine all of the ingredients until smooth. Taste and adjust the seasonings as desired.
4. Assemble the tacos. Fill each tortilla with a spoonful of sauce, the roasted cauliflower, avocado slices and radish slices. Top with fresh cilantro and a squeeze of fresh lime juice. Serve immediately with additional cilantro and lime wedges, if desired.