Chipotle Cauliflower Tacos Recipe
Serves: 4 (2 tacos each)
  • 1 large head of cauliflower, cut into bite-sized florets, about 2 ¼ -2 ½ pounds or 8 cups florets (large florets can be quartered)
  • Kosher salt
  • 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil or unrefined coconut oil, melted
  • ¾ teaspoon sea salt + extra for sprinkling
  • ½ teaspoon chipotle chili powder (or less to make it less spicy)*
  • ½ teaspoon garlic powder
  • ½ teaspoon maple sugar, natural cane sugar, or brown sugar
  • ¼ teaspoon paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • freshly ground black pepper to taste
  • Accompaniments: 8 warm corn tortillas (or large lettuce leaves), shredded cabbage, shredded Monterey Jack cheese, guacamole or sliced avocado, pickled onions or jalapenos
  1. Preheat the oven to 450 degrees. Line a large baking sheet with unbleached parchment paper. In a large bowl, combine the spices, sugar, salt and pepper, and oil. Add cauliflower florets and toss to coat.
  2. Spread onto the prepared baking sheet and bake for 25-35 minutes, until tender, golden and caramelized, flipping the florets halfway through if desired. Sprinkle with an extra pinch of salt.
  3. Serve in tortillas or lettuce leaves with desired accompaniments.
*Or substitute smoked paprika to get the smokiness without the heat
Notes: Or blanche the florets in boiling salted water for 3-4 minutes, drain, pat dry, toss in oil and spices and sauté in a skillet until caramelized.
Recipe by Pamela Salzman at