There’s very little a can of chipotles in adobo can’t make 10x more delicious, including this recipe for cauliflower tacos. Here we use just the spicy, smoky sauce in the can to form the base of a flavorful paste you’ll use to coat the cauliflower florets before roasting them on high heat. Trim the cauliflower into 2" pieces for tender florets that retain a substantial satisfying bite and crispy edges—and for the best caramelization, skip the parchment paper.
While the cauliflower roasts, stir chopped fresh cilantro and lime juice into sour cream (you can also use Mexican crema, Greek yogurt, or your favorite dairy-free alternative) for an easy spread that’s perfect for slathering over warm tortillas. Garnish with sliced jalapeños (or pickled jalapeños), sliced avocado, crisp red onion, and more cilantro to finish.
Serve these vegetarian tacos with a red cabbage slaw and refried black beans or guacamole and chips for a complete meal. For more ideas, check out our favorite taco recipes.
What you’ll need
Rimmed Baking Sheet
$32 At Amazon
Citrus Juicer
$20 $15 At Amazon
Microplane Grater
$18 At Amazon
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°. Mix 3 garlic cloves, finely grated, ¼ cup extra-virgin olive oil, 3 Tbsp. adobo sauce from a can of chipotle chiles in adobo, ½ tsp. ground cumin, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl. Add 1 large head of cauliflower, cut into 2" florets; toss to coat. Arrange on a rimmed baking sheet in a single layer and roast, tossing halfway through, until golden brown and crisp-tender, 25–30 minutes.
Step 2
Meanwhile, squeeze juice from 1 lime into a small bowl. Add ½ cup sour cream, 2 Tbsp. finely chopped cilantro, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; mix well. Set lime sour cream aside.
Step 3
Remove cauliflower from oven and squeeze juice from 1 lime over. Cut remaining 1 lime into wedges.
Step 4
Spoon some reserved lime sour cream over 12 warmed corn tortillas. Top with some cauliflower florets, 1 small red onion, thinly sliced, 1 small jalapeño, thinly sliced, and cilantro leaves with tender stems. Serve with lime wedges for squeezing over.
Recipe notes
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