Roasted Cauliflower Tacos with Chipotle Cream from The Love & Lemons Cookbook
Serves 4 (Gluten-Free) VEGAN: Make the chipotle sauce with sun “cheese” & skip the honey.
Ingredients
- 1 medium head cauliflower, cut into small florets
- Extra-virgin olive oil, for drizzling
- 2 chipotle peppers from canned chipotles in adobo sauce
-
8 tortillas, warmed or grilled
- 1 medium avocado, sliced
- Cilantro
- 1 lime, sliced
- Sea salt and freshly ground black pepper
- Chipotle Yogurt Sauce
- 7 ounces (200 g) full-fat Greek yogurt *See Vegan Miam’s vegan notes*
- 1 chipotle pepper (from the can used above)
- 1 small garlic clove
- 1 teaspoon (5 mL) fresh lime juice, plus more to taste
- 1 teaspoon (5 mL) extra-virgin olive oil
- 1 teaspoon (5 mL) honey
- Sea salt and freshly ground black pepper
Preparation
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with parchment paper. Add the cauliflower and drizzle with olive oil and a pinch of salt and pepper. Toss to combine. Working over the baking sheet, use your hands to break up 2 chipotle peppers, along with some of the adobo sauce. Toss again to coat the cauliflower and roast for 25 to 30 minutes, or until golden brown.
- Make the chipotle yogurt sauce: In a small food processor, combine the yogurt, chipotle pepper, garlic, lime juice, olive oil, honey, and a pinch of salt. Blend until smooth. Taste and adjust the seasoning, adding more salt, pepper, and lime juice as desired.
- Fill each tortilla with a spoonful of sauce, the roasted cauliflower, and a slice of avocado. Serve with the cilantro and lime slices on the side.
- Notes - Vegan Miam’s vegan notes: The original recipe for the Chipotle Yogurt Sauce calls for full-fat Greek yogurt, olive oil and honey; in their place we used vegan mayo (Follow Your Heart) and raw agave. We recommend these vegan substitutions and have included our adaptation of the original recipe here.
