Nutrition per serving may change if servings are adjusted.
¼ cup lime juice (from about 2 limes)
1-2 tablespoons chopped chipotles in adobo sauce (see Tips)
1 tablespoon honey
2 cloves garlic
½ teaspoon salt
1 small head cauliflower (see Tips), cut into bite-size pieces
1 small red onion, halved and thinly sliced
1 (15 ounce) can refried black beans, warmed
8 corn tortillas, warmed
½ cup crumbled queso fresco or feta cheese
Sliced red cabbage, fresh cilantro, guacamole, jalapeño slices and/or lime wedges for serving
Preheat oven to 450°F. Line a large rimmed baking sheet with foil.
Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl, add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion on top.
Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes.
Serve the vegetables and beans in tortillas, topped with cheese and garnished with cabbage, cilantro, guacamole, jalapeños and/or lime wedges.
Tips: Look for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.
To prep cauliflower: Remove any outer leaves. Cut off the stem. Turn head upside down and, holding the knife at a 45-degree angle, slice around the stem to remove the core from center of head. Cut the head into large florets. Then, cut or slice florets to desired sizes.
288 calories;7 g fat(2 g sat); 11 g fiber; 48 g carbohydrates; 12 g protein; 46 mcg folate; 11 mg cholesterol; 7 g sugars; 4 g added sugars; 132 IU vitamin A; 38 mg vitamin C; 186 mg calcium; 3 mg iron; 613 mg sodium; 662 mg potassium
Vitamin C (63% daily value)
Carbohydrate Servings: 3
Exchanges: 2 starch, ½ other carbohydrate, 1 vegetable, ½ lean meat, ½ high-fat meat
Delicious! I followed the recipe closely, maxing out the chipotles in adobo sauce. Served with shredded red cabbage, cilantro, guac, vegan black refried beans, queso fresco, fresh jalapenos and a drizzle of hidden valley ranch dressing made with buttermilk and sour cream. My husband, a meat-loving Texan, liked it so much he ate it all. When we ran out of tortillas he ate it in a bowl.
January 22, 2019
By: Angie Broyles
YUM! easy to customize and add other veggies to use up! also added black beans instead of refried.. .
March 31, 2018
Really really good! I normally don't like Chipotle but the lime makes the cauliflower taste amazing. I would definitely make again.
July 20, 2017
I've made these several times. They are incredibly delicious and the whole family loves them. I like to serve them with all the toppings plus a lite buttermilk ranch dressing I've doctored up with cumin, chipotle, chili powder and lime juice.
July 07, 2017
These were exceptional. We made the cauliflower very small to mimic ground beef size. Used warm black beans instead of refried and broccoli slaw for cabbage. Really really good and fairly simple meatless recipe. As long as you have the ingredients ready it's a great weeknight meal.
May 19, 2017
The amount of chilies you used definitely determines the heat level. I used Fat Free Feta cheese crumbles and I used radicchio instead of red cabbage. Make sure you buy extra limes to slice and serve along side the tacos.
May 02, 2017
I made these for dinner last night. Always looking for ways to get more veg in the diet, but my husband wasn't thrilled about the idea of cauliflower tacos. He's a meat guy. However, he seemed to enjoy them anyway. I used 2 good sized chipotles and a tsp of adobo in the sauce and felt it still could have had more heat, but we like spicy so others may not agree. The lime really tempers the heat more than you might think. I chopped my cauliflower ahead of time to save prep time, which helped this come together easier on serving night. Next time, I'll prep the sauce ahead too. I used feta, red cabbage, thin red pepper strips, and avocado slices as my garnish. Delish!
April 20, 2017
By: Lisa Valente
Taco night at my house is a weekly thing. And while my husband almost always makes meat tacos (and beans for me) these were hearty enough for him to skip the meat and go all veggie. It's a really great way to eat cauliflower and the tacos have tons of flavor.