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Roasted Cauliflower Tacos with Chipotle Cream

These mouthwatering cauliflower tacos are a fresh take on our favourite Mexican recipe.

Roasted Cauliflower Tacos with Chipotle Cream

Serves 4

1 head cauliflower, cut into small florets
Extra virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
2 chipotle chillies from tinned chipotles in adobo sauce
8 tortillas, warmed or grilled
1 avocado, seeded, peeled and sliced
1 lime, cut into wedges
Coriander and sliced spring onion, to serve

Chipotle Cream

200 g full-fat plain Greek-style yoghurt
1 chipotle chilli (from the tin used above)
1 small clove garlic
1 teaspoon fresh lime juice, plus extra to taste
1 teaspoon extra virgin olive oil
1 teaspoon honey
Sea salt and freshly ground black pepper

Preheat the oven to 200C.

Line a large baking tray with baking paper. Add the cauliflower, drizzle with olive oil and season with a pinch of salt and pepper. Toss to combine.

Working over the baking tray, use your hands to break up 2 chipotle chillies, along with some of the adobo sauce. Toss again to coat the cauliflower and roast for 25–30 minutes or until golden brown.

Make the chipotle cream: In a small food processor, combine the yoghurt, chipotle chilli, garlic, lime juice, olive oil, honey and a pinch of salt. Blend until smooth. Taste and adjust the seasonings, adding more salt, pepper and lime juice, as desired.

Fill each tortilla with a spoonful of chipotle cream, the roasted cauliflower and a slice of avocado. Serve with the lime wedges, coriander and spring onion on the side.

VEGAN: Make the chipotle cream with Sun ‘cheese’ (page 286) and skip the honey.

This is an edited extract from Love & Lemons by  Jeanine Donofrio, published by Penguin Random House and available in stores now. 

love-and-lemons-

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