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
Instructions
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.
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.
Serve in tortillas or lettuce leaves with desired accompaniments.
Notes
*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 https://pamelasalzman.com/chipotle-cauliflower-tacos-recipe/