Rating: 5 stars
15 Ratings
  • 5 star values: 15
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, May/June 2017

Gallery

Read the full recipe after the video.

Recipe Summary test

active:
20 mins
total:
40 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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

2 tacos each
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.

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

Advertisement