Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time:35 minutes
Servings:4 servings
Ingredients:
Cauliflower 1 large head cauliflower (chopped into small bite size pieces)
2 tablespoons extra virgin olive oil or your favorite oil
1 tablespoon cumin
3 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon salt
Chipotle Sauce
½ cup chipotle peppers in adobo sauce
½ cup fire roasted tomatoes
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
½ teaspoon cumin
½ teaspoon salt (more if needed for taste)
¼ teaspoon smoked paprika
Juice of one lime
8 corn or flour tortillas
Thinly slice red cabbage
Avocado slices
Recipe:
Preheat the oven to 425 degrees F, in a large mixing bowl, add cauliflower and coat with oil, cumin smoked paprika, chili powder and salt, make sure all cauliflower pieces are well coated. Add coated cauliflower bites to the baking sheet in a single layer, use as many baking sheets as needed to make sure they are in a single layer. Roast cauliflower for 15-20 minutes or until tender and golden brown.
While cauliflower is roasting, add chipotle peppers, fired roasted tomatoes, extra virgin olive oil, garlic, cumin, salt, smoked paprika, and lime juice to a high speed blender. Blend until smooth, taste and add flavors according to your taste (example, if you want a hint of sweetness, try adding agave nectar. If you want a little more acidity add more lime juice, salt, etc)
Remove cauliflower from the oven and assemble your tacos.
Warm tortillas either in the microwave or on the stovetop. Add chipotle sauce, the cauliflower, cabbage and any other fixin’s you might add to this taco feast. ENJOY