Chipotle Cauliflower Tacos
Serves: 3
  • Chipotle rub
  • 1 tablespoon chipotle chile powder
  • 1 tablespoon sweet or hot paprika
  • 1½ teaspoons garlic powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon smoked salt or sea salt
  • Chipotle Cauliflower Tacos
  • 1 head cauliflower
  • 1 large carrot
  • Olive oil or olive oil cooking spray
  • Corn or wheat flour tortillas
  • Sliced avocado or guacamole
  • Fresh Cilantro
  1. In a small cup combine together the rub ingredients. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Slice the cauliflower into quarters, slice away and discard the thick inner stems and leaves. Slice the cauliflower into bite-sized pieces about ½ inch thick. Peel and slice the carrot into strips about ¼ inch thick. Pour the vegetables into a bowl, sprinkle on the rub and gently toss the veggies until coated with the rubbing spices.
  2. Drizzle or spray the baking sheet with olive oil, then into a single layer spread the vegetables. Drizzle or spray veggies with oil, pop into the oven and roast for 18 minutes. Remove from oven, gently stir the vegetables and roast another 5 minutes or until tender and golden brown. While the vegetables are roasting, combine all of the salsa ingredients in a bowl.
  3. To serve, heat the tortillas until soft, pile with veggies and top with salsa and avocado/guacamole.


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