Roasted Chipotle Cauliflower Tacos
Spice-roasted cauliflower seasoned with chipotle, ancho, garlic, and onion powder, tucked into warm corn tortillas with fresh, crunchy toppings. Leave off the cotija to make them vegan.
Servings: 2 people
Calories: 365kcal
Ingredients
- 5 - 6 corn tortillas
Roasted Chipotle Cauliflower:
- 1 head cauliflower cut into bite size pieces, roughly 2.5 cups
- 2 Tablespoon oil
- 1 Tablespoon chipotle powder use less for milder tacos
- 2 teaspoons ancho chile powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt & pepper to taste
Taco Toppings:
- ¼ cup red onion thinly sliced
- ¼ cup cilantro leaves
- ¼ cup radishes thinly sliced
- 2 jalapenos deseeded and thinly sliced
- 1 lime cut into wedges
- optional 1/4 cup of cotija cheese (feta can be substituted)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a medium bowl, toss the cauliflower with the oil, chipotle powder, ancho chile powder, garlic powder, onion powder, salt, and pepper until evenly coated.
- Spread the cauliflower on the prepared baking sheet. Roast for 15 to 20 minutes, flipping the pieces halfway through, until golden brown.
- While the cauliflower roasts, warm the corn tortillas in a lightly greased pan over medium-high heat.
- Squeeze lime juice over the cauliflower as soon as it comes out of the oven.
- Fill the tortillas with the cauliflower and top with red onion, cilantro, radishes, jalapeños, and cotija if using. Serve with extra lime wedges.
Notes
Heat level. Chipotle powder brings most of the heat. Use less for milder tacos.
Vegan option. Leave off the cotija cheese.
Cheese swap. Crumbled feta can replace cotija.
Lime timing. Squeeze the lime over the cauliflower after roasting, right before assembling.
Nutrition
Calories: 365kcal | Carbohydrates: 49g | Protein: 10g | Fat: 18g | Saturated Fat: 2g | Sodium: 222mg | Potassium: 1166mg | Fiber: 13g | Sugar: 7g | Vitamin A: 2065IU | Vitamin C: 158mg | Calcium: 136mg | Iron: 3mg