Mexican 25 min

Cauliflower Tacos with Chipotle Crema

Name: Cauliflower Tacos with Chipotle Crema
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 large head cauliflower, cut into small florets; 2 tablespoons olive oil; 2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; Salt and pepper to taste; 8 corn tortillas; For chipotle crema: ½ cup sour cream, 1 chipotle pepper in adobo, 1 tablespoon lime juice, salt; Shredded cabbage, pickled red onion, avocado, cilantro for serving

vegetarianvegangluten-freehealthyquick

Ingredientsfor 2

300

Cal

Protein

44g

Carbs

12g

Fat

11 large head cauliflower, cut into small florets
22 tablespoons olive oil
32 teaspoons chili powder
41 teaspoon cumin
51 teaspoon smoked paprika
6½ teaspoon garlic powder
7Salt and pepper to taste
88 corn tortillas
9For chipotle crema: ½ cup sour cream, 1 chipotle pepper in adobo, 1 tablespoon lime juice, salt
10Shredded cabbage, pickled red onion, avocado, cilantro for serving

Order ingredients on Instacart

Instructions

1
Preheat oven to 425°F. Toss cauliflower with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer.
2
Roast 22–25 minutes, flipping once, until the cauliflower is tender and the edges are dark, crispy, and slightly charred. The caramelized edges are the best part — don't pull them early.
3
Make chipotle crema: blend sour cream, chipotle pepper, lime juice, and salt until smooth. Adjust heat with more chipotle.
4
Warm tortillas over an open flame or in a dry pan. Fill with roasted cauliflower, shredded cabbage, pickled red onion, and avocado slices. Drizzle generously with chipotle crema and scatter fresh cilantro. These are genuinely satisfying tacos that don't feel like a compromise.