Roasted Cauliflower Tacos | Jen Phanomrat

Cut up the cauliflower into florets, slicing through the stems and peeling them apart to create bite-sized pieces.

Place the cauliflower florets on a baking tray lined with parchment paper.

Drizzle olive oil over the cauliflower and season with cumin powder, garlic powder, salt, and pepper.

Zest and juice a lime, making sure to get all the juice out.

Toss the cauliflower to coat it evenly with the oil and seasonings.

Roast the cauliflower in an oven at 400°F for about 30 minutes until tender and golden brown.

In the meantime, make the Chipotle Crema by blending Mexican crema (or sour cream) with Chipotles in adobo sauce in a food processor until smooth.

Warm the tortillas on a stovetop burner, flipping them over a few times for a little char.

Assemble the tacos by adding roasted cauliflower, Chipotle Crema, avocado, jalapenos, and cilantro on the tortillas.

Finish with a squeeze of lime and your favorite hot sauce.

Equipment Needed

Spice Level:

Dietary