Chipotle-Lime Cauliflower Tacos

By June 18, 2018Recipes

75203Checkout this tasty twist on your taco Tuesday!!  Cauliflower tossed with a smoky-tangy sauce made with honey, lime juice and chipotles in adobo sauce. Serve with more hot sauce, if desired.

¼ cup lime juice (about 2 limes)
1-2 tablespoons chopped chipotles in adobo sauce
1 tablespoon honey
2 cloves garlic
½ teaspoon salt
1 small head cauliflower (see Tips), cut into bite-size pieces
1 small red onion, halved and thinly sliced
1 (15 ounce) can refried black beans, warmed
8 corn tortillas, warmed
½ cup crumbled queso fresco or feta cheese

Sliced red cabbage, fresh cilantro, guacamole, jalapeño slices and/or lime wedges for serving

Prep 20 minutes
Ready In 40 minutes

Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl, add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion on top. Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes. Serve the vegetables and beans in tortillas, topped with cheese and garnished with cabbage, cilantro, guacamole, jalapeños and/or lime wedges.

Tips: Look for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.

To prep cauliflower: Remove any outer leaves. Cut off the stem. Turn head upside down and, holding the knife at a 45-degree angle, slice around the stem to remove the core from center of head. Cut the head into large florets. Then, cut or slice florets to desired sizes.

Nutrition information
Makes 4 Servings
Serving size: 2 tacos each
Per serving: 288 calories
7 g fat(2 g sat)
11 g fiber
48 g carbohydrates
12 g protein
11 mg cholesterol
7 g sugars
4 g added sugars
132 IU vitamin A
38 mg vitamin C
186 mg calcium
3 mg iron
613 mg sodium
662 mg potassium