Chipotle Roasted Cauliflower Tacos


Olive Oil

Salt  Pepper

Sliced Limes

Cumin Oregano Onion Powder Garlic Powder



Greek Yogurt




Black Beans

Chipotles en Adobo

Preheat the oven to 400 degrees F. Cut the cauliflower into 1/2-inch-thick slices. Break up any larger pieces.

In a large bowl, whisk together the olive oil, chopped chipotles and sauce, lime juice, cumin, oregano, garlic powder, onion powder, salt and black pepper.

Stir the cauliflower into the marinade, making sure it is well coated.

Spread the cauliflower across a sheet pan in a single layer.

Roast the cauliflower until it is browned at the edges, flipping halfway through roasting, about 25-30 minutes.

Make the avocado crema while the cauliflower roasts. Put the avocado, yogurt, lime juice, water, cilantro, salt and pepper in a food processor.

Puree the ingredients until they are smooth and combined.

For each taco, add roasted cauliflower, black beans, radishes and cilantro. Spoon on the avocado crema and serve with sliced limes.

Chipotle Roasted Cauliflower Tacos