Chipotle-Lime Cauliflower Tacos
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.
- ¼ cup lime juice (from about 2 limes)
- 1-2 tablespoons chopped chipotles in adobo sauce
- 1 tablespoon honey
- 2 cloves garlic
- ½ teaspoon salt
- 1 small head cauliflower, cut into bite-size pieces
- 1 small red onion, halved and thinly sliced
- 1 15-ounce can refried black beans, warmed
- 8 corn tortillas, warmed
- ½ cup crumbled queso fresco or feta cheese
- Sliced red cabbage, fresh cilantro, guacamole, jalapeño slices and/or lime wedges for serving
- Preheat oven to 450°F. Line a large rimmed baking sheet with foil.
- 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.
MAKE AHEAD TIPS
- To prepare florets from a whole head of cauliflower, remove 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. Break or cut florets into the desired size. To store, refrigerate in a plastic bag for up to 5 days.
- Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.