epicurious5.0
Chipotle-Roasted Cauliflower Tacos
This vegetarian cauliflower taco recipe uses the smoky adobo sauce from a can of chipotle chiles to bring big flavor to the titular roasted veggies.
👥 4 Servings👤 Zaynab Issa📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
Preheat oven to 425°. Mix 3 garlic cloves, finely grated, ¼ cup extra-virgin olive oil, 3 Tbsp. adobo sauce from a can of chipotle chiles in adobo, ½ tsp. ground cumin, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl. Add 1 large head of cauliflower, cut into 2" florets; toss to coat. Arrange on a rimmed baking sheet in a single layer and roast, tossing halfway through, until golden brown and crisp-tender, 25–⏱️ 30 minutes.
. adobo sauce from a can of chipotle chiles in adobo3 Tbsplarge head of cauliflower, cut into 2" florets1
2
Meanwhile, squeeze juice from 1 lime into a small bowl. Add ½ cup sour cream, 2 Tbsp. finely chopped cilantro, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; mix well. Set lime sour cream aside.
. finely chopped cilantro, plus leaves with tender stems for serving2 Tbsp
3
Remove cauliflower from oven and squeeze juice from 1 lime over. Cut remaining 1 lime into wedges.
4
Spoon some reserved lime sour cream over 12 warmed corn tortillas. Top with some cauliflower florets, 1 small red onion, thinly sliced, 1 small jalapeño, thinly sliced, and cilantro leaves with tender stems. Serve with lime wedges for squeezing over.
warmed corn tortillas12
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