Lunch & Dinner, Recipes

Chipotle Cauliflower Tacos

Taco Tuesday is kind of my thing.

Perhaps it’s just an excuse for a margarita, but when Tuesday comes around, I’m always craving tacos. Sometimes it’s just crunchy veggie crumbles tacos in blue corn taco shells with all the regular fixings, but sometimes, I want something special.

This time, I wanted to try something new,but didn’t want to go to the grocery store. Solution: chipotle cauliflower tacos. cauliflower corn cilantro chipotle

Spicy chipotle Tabasco is all the seasoning you need, and the roasted cauliflower is tender and savory. Since it was the last of the fresh summer corn, I threw that in, too. Top it off with a bit of pico de gallo and cilantro, and that’s all she wrote, folks. Easy for a weeknight meal, but as good (if not better!) than Taco Zone. Don’t get me wrong—I love Taco Zone—but they don’t always have the best vegetarian options in rotation.

taco close up

These take just about thirty minutes to throw together, and they are delicious. 

I’d had veggie chowder for lunch, so I wanted to make sure I got some protein, so I made a half cup of refried black bean to have in some corn tortillas, too.

I topped them with tangy feta, but if you have cojita cheese, that would work, too.
taco tuesday

I’d tell you how they were as leftovers, but we didn’t have any! They were that good.

Chipotle Cauliflower Tacos

Ingredients:

1 small head cauliflower, diced
2 ears fresh, sweet corn, kernels removed from cob
1 tablespoon plus 2 teaspoons Tabasco smoked chipotle pepper sauce
2 tablespoons olive oil
salt and pepper to taste
1/4 cup feta cheese
1/4 cup pico de gallo
cilantro, for garnish
6-8 corn tortillas

Directions:

Preheat oven to 425F.

Toss cauliflower and corn with olive oil, chipotle sauce, and salt and pepper. Spread on foil-lined cookie sheet. Cook for 20-25 minutes until cauliflower is browned, tossing once or twice during the cooking time.

Warm tortillas in oven for 5 minutes, lying flat on separate cookie sheet until edges begin to curl and they are soft and pliable.

Spoon cauliflower and corn on tortilla and top with feta, pico de gallo, and cilantro.

I like to have a few black bean tacos for variety (and protein). Prepare some instant black beans according to directions (I mix equal parts beans and boiling water until my preferred consistency, and purchase the mix from the organic bulk foods section at my local co-op).

Enjoy! And if you’re like me, pair with my famous mango margaritas.

Do you have a favorite vegetarian taco recipe? I’d love to try something new, so share in the comments! 

molly signature

Chipotle Cauliflower Tacos
 
Prep time
Cook time
Total time
 
Spicy chipotle complements the roasted cauliflower for these tacos that are anything but ordinary.
Author:
Recipe type: Dinner or Lunch
Cuisine: Mexican
Serves: 4 servings
Ingredients
  • 1 small head cauliflower, diced
  • 2 ears fresh, sweet corn, kernels removed from cob
  • 1 tablespoon plus 2 teaspoons Tabasco smoked chipotle pepper sauce
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • ¼ cup feta cheese
  • ¼ cup pico de gallo
  • cilantro, for garnish
  • 6-8 corn tortillas
Instructions
  1. Preheat oven to 425F.
  2. Toss cauliflower and corn with olive oil, chipotle sauce, and salt and pepper. Spread on foil-lined cookie sheet. Cook for 20-25 minutes until cauliflower is browned, tossing once or twice during the cooking time.
  3. Warm tortillas in oven for 5 minutes, lying flat on separate cookie sheet until edges begin to curl and they are soft and pliable.
  4. Spoon cauliflower and corn on tortilla and top with feta, pico de gallo, and cilantro.
  5. For a few black bean tacos for variety, prepare some instant black beans according to directions (I mix equal parts beans and boiling water until my preferred consistency, and purchase the mix from the organic bulk foods section at my local co-op).
  6. Enjoy! And if you're like me, pair with my famous mango margaritas.

 

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