Roasted Cauliflower Tacos with Chipotle Cream

By Jeanine Donofrio

Roasted Cauliflower Tacos with Chipotle CreamRoasted Cauliflower Tacos with Chipotle Cream

Roasted Cauliflower Tacos with Chipotle Cream. These mouthwatering cauliflower tacos are a fresh take on our favourite Mexican recipe. 

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’ 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. 



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