Roasted Chipotle Cauliflower Tacos W/ Sriracha Lime Mayo

Whether it’s meat free Monday, or you just want to switch things up from your typical taco experience, these chipotle cauliflower tacos are going to make your next #tacotuesday a memorable one. They sound super weird at first (cauliflower? in my taco? cue some grossed out faces), but I promise you this: everyone (carnivores and plant eaters alike) will enjoy these. Not to mention, these tacos are a great way to sneak in some vegetables for the picky eaters in your life. They are extremely simple to whip up, and you can dress them up with many a topping. Check out the recipe below!

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For the sriracha lime mayo:

  • juice of 1 large or 2 small limes
  • 3 tbsp mayo or vegan mayo
  • 2 tbsp sriracha or hot sauce of your choice
  • 1/2 tsp ground chipotle pepper
  • 3 cloves of garlic

Combine all ingredients in a high speed blender or processor and process until you have a smooth mixture. Taste for adjustments and set aside.

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For the cauliflower:

Ingredients:

  • 1 head of organic cauliflower (washed and broken into bite sized pieces)
  • 1 tsp ground chipotle pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp avocado or olive oil (for roasting)
  • 1 tsp sea salt

Directions:

Preheat oven to 425 degrees F. Toss cauliflower in the oil and all of the spices until evenly distributed and place onto a parchment lined baking sheet. Roast for around 25 minutes and set aside to cool. Next, toss cauliflower in 2-3 tbsp worth of the spicy mayo and top with some chopped cilantro (optional). Reserve the rest of the sauce for drizzling on your tacos.

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What to serve with your tacos:

  • I like to use sprouted organic corn tortillas, but you can use whichever kind you’d like
  • guacamole
  • pickled onions
  • radishes
  • sliced jalapeños
  • pico de gallo
  • chopped cabbage
  • sprouted brown rice
  • chopped lettuce
  • extra spicy mayo for drizzling
  • black beans or pinto beans

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