In this vegetarian taco recipe, cauliflower is tossed with a smoky-tangy sauce made with honey, lime juice and chipotles in adobo sauce before being roasted. Serve with more hot sauce, if desired.

Carolyn Malcoun
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Ingredients

Directions

  • Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil.

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  • 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

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.

Nutrition Facts

288 calories; 6.5 g total fat; 11 mg cholesterol; 613 mg sodium. 47.9 g carbohydrates; 12 g protein; Full Nutrition

Reviews (8)

9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/19/2017
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.
Rating: 5 stars
01/22/2019
YUM! easy to customize and add other veggies to use up! also added black beans instead of refried...
Rating: 5 stars
05/02/2017
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!
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Rating: 5 stars
07/07/2017
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.
Rating: 5 stars
07/20/2017
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.
Rating: 5 stars
07/04/2019
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.
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Rating: 5 stars
04/20/2017
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.
Rating: 5 stars
03/31/2018
Really really good! I normally don't like Chipotle but the lime makes the cauliflower taste amazing. I would definitely make again.