Chipotle Cauliflower Tacos Recipe
Servings: 4 (2 tacos each)
Ingredients
- 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
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.
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.