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roasted cauliflower tacos with Chipotle cream

Tacos with roasted cauliflower, Chipotle cream, shredded lettuce, and sliced tomatoes are stacked side-by-side.
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Serve up oil-free roasted cauliflower tacos with homemade taco seasoning topped with cool-spicy chipotle cream for a scrumptiously healthy plant-based meal.

Ingredients

Units Scale

Cauliflower tacos

  • 1 medium head of cauliflower, cut into small florets
  • 1 large yellow onion, peeled and cut into half-moons
  • 1-2 Tbsp. vegetable broth
  • 1 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. of smoked paprika
  • 1/2 tsp. of garlic powder
  • 1/2 tsp. of onion powder
  • 1/4 tsp. of ground black pepper
  • 1/2 tsp. salt

 Chipotle cream

  • 3 Tbsp. ground flax or chia seeds
  • 1 cup of coconut milk
  • 1/3 cup chipotle hot sauce (or chipotle chilis in adobo)
  • Juice of 1 lime (1/4 cup)
  • 1 tsp. garlic powder

Instructions

  1. Preheat the oven to 3750 F (1900 C)
  2. Cut the cauliflower into small florets and place them in a bowl or container with a tight-fitting lid.
  3. Peel and cut the onion in half and then slice it into half-moons. Add them to the bowl. Cover the bowl. Shake to mix up the veggies.
  4. Add 1 Tbsp. of veggie broth, cover, and shake. You want the cauliflower a bit moist so that the spices will stick. Add a second tablespoon if you think it’s still too dry.
  5. In a small dish, mix the taco seasoning by combining 1 Tbsp. of chili powder, 2 tsp. of ground cumin, 1 tsp. of smoked paprika, ½ tsp. of garlic powder, ½ tsp. of onion powder, ¼ tsp. of ground black pepper, and ½ tsp. of salt).
  6. Sprinkle the seasoning over the top of the cauliflower. Cover the bowl, and shake until the spices are coating all of the veggies.
  7. Spread the contents of the bowl onto a baking tray. I usually line mine with parchment paper to keep things cleaner, but that’s optional.
  8. Place the tray in the oven and bake for 25 minutes or until the cauliflower is brown and tender. Toss the cauliflower once or twice during the baking process.
  9. While the cauliflower bakes, make the chipotle cream.
  10. In a spice grinder, add 1 ½ Tbsp. of whole flax or chia seeds. Grind into a powder. You should end up with 3 Tbsp.
  11. Add the ground seeds, 1 cup of coconut milk, 1/3 cup of hot sauce or 2 chipotle chilis in adobo sauce, ¼ cup lime juice (about 1 lime), and 1 tsp. of garlic powder to a blender. Blend until smooth.
  12. Make any other toppings you’ll be using.
  13. When the cauliflower is done, transfer it to a serving bowl.

Notes

  • Nutritional information includes corn tortillas, roasted cauliflower, and Chipotle cream.
  • Try to cut the cauliflower florets into even pieces so they will roast evenly and get done at the same time. Cut bigger florets in half or quarters.
  • If you don’t have veggie broth, you can also moisten the cauliflower and onions with a tablespoon of water or lime juice.
  • Prep the cauliflower with the spices added a day ahead. Store them in the fridge with a tight cover and bake the next day. Give them a shake or two before adding them to the tray.
  • The chipotle cream can be made a day ahead. Be sure to grind the flax or chia seeds. Whole seeds won’t thicken as well, and they don’t break down enough when blended with the other ingredients.

Nutrition

Find it online: https://veganwithgusto.com/tacos-de-cauliflower-chipotle-cream-plant-based/