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!
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.
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.
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
