Chipotle-Lime Cauliflower Tacos

Name: Chipotle-Lime Cauliflower Tacos
Total time: 40 min
Ingredients: 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; 1/2 cup crumbled queso fresco or feta cheese; Sliced red cabbage, fresh cilantro, guacamole, jalapeño slices and/or lime wedges for serving

Rating: 5 stars

11 Ratings
8 Reviews

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

Source: EatingWell Magazine, May/June 2017

Gallery

Read the full recipe after the video.

Recipe Summary

active:

20 mins

total:

40 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil.

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Step 2
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.
Step 3
Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes.
Step 4
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

Serving Size: 2 tacos each

Per Serving:

288 calories; protein 12g; carbohydrates 47.9g; dietary fiber 10.6g; sugars 7.4g; fat 6.5g; saturated fat 2.3g; cholesterol 10.5mg; vitamin a iu 131.9IU; vitamin c 38.3mg; folate 46.2mcg; calcium 186.3mg; iron 3mg; magnesium 93.3mg; potassium 661.7mg; sodium 613mg; added sugar 4g.

Exchanges:

2 starch, 1/2 other carbohydrate, 1 vegetable, 1/2 lean meat, 1/2 high-fat meat

Reviews (8)

Read More Reviews

11 Ratings

5 star values: 11
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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mmkay

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. Read More

terridigby@yahoo.com

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. Read More

Angie Broyles

01/22/2019

YUM! easy to customize and add other veggies to use up! also added black beans instead of refried... Read More

tdono4@gmail.com

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. Read More

Susan Cannon

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. Read More

Lisa Valente

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. Read More

mludowise@gmail.com

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. Read More

kristine.pruett@wilkes.edu

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! Read More

Dabullup

04/23/2021

We are heavy meat eaters. I have 2 freezers that are packed to the gills with meat. We've had so much of it lately, that I saw this and thought 'lets dial it back for at least a night' And 2 bites in, she just declares "this is 5 stars!" Another reviewer mentioned chopping it finely to resemble the texture of meat. I thought 'that sounds like a great way to use riced cauliflower" so that's the route we took. The flavors were fantastic, and I love the versatility. Refried on the tortilla, black beans on the tortilla, so many options. This was so good, that I made an account here to make sure I could share how good it was. Read More