Smoky Roasted Cauliflower Tacos with Chipotle Crema
Charred, smoky cauliflower tacos with a creamy chipotle drizzle and quick-pickled onions. Veggie-forward and proud of it.
Dairy-Free Veggie Forward Mexican dinner
Taylor
I made these for a group of committed meat-eaters and nobody complained. The cauliflower gets charred and smoky, the chipotle crema ties it all together, and the pickled onions are non-negotiable.
Recipe
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1/2 cup coconut cream
- 2 chipotle peppers in adobo, minced
- Corn tortillas
- Quick-pickled red onions
- Fresh cilantro
- Lime wedges
Method
- 1 Preheat oven to 425°F. Toss cauliflower with olive oil, smoked paprika, cumin, salt, and pepper.
- 2 Spread on a sheet pan, roast 25-30 minutes until charred on the edges.
- 3 Mix coconut cream with minced chipotle peppers and a squeeze of lime for the crema.
- 4 Warm tortillas, load with cauliflower, drizzle with chipotle crema.
- 5 Top with pickled red onions, cilantro, and an extra squeeze of lime.