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Chipotle Cauliflower Tacos

Serves 3-4


Ingredients for Cauliflower

  • 1 medium head of cauliflower chopped into florets
  • Olive oil or avocado oil
  • 2 chipotle peppers in adobo sauce
  • 1/3 cup adobo sauce
  • 1 tablespoon honey
  • Salt to taste

Ingredients for Slaw

  • ¼ red cabbage shredded with a knife or on a mandoline
  • ¼ red onion thinly sliced or shredded on a mandoline
  • ½ cup fresh cilantro leaves
  • Juice of half a lime
  • 2 tablespoons olive oil
  • Salt to taste

To serve

  • Tortillas warmed in a skillet or the oven
  • Guacamole or chopped avocado
  • Crumbled feta or queso fresco
  • More fresh cilantro and lime


  1. Heat oven to 425°F. Oil a baking sheet with a thin layer of your prefered oil. Spread the cauliflower florets out over it (you'll probably need two trays). Sprinkle with salt and roast for 20 minutes until starting to get golden brown.

  2. While the cauliflower is in the oven, combine the chipotle peppers, adobo sauce, honey, and salt in a small food processor and process until smooth. Alternatively, you can use a stick blender in a high-sided jar to combine everything into a puree.

  3. Once the cauliflower is golden brown, take out the baking tray and pour the sauce over the florets slowly, then toss them on the baking sheet with a rubber spatula to make sure they’re evenly coated in the sauce but not drenched (it’s ok to have a little extra sauce at this point). Place back in the oven for another 5 minutes. If you have any leftover sauce, pour it over the cauliflower when it comes out of the oven for the second time and toss once more.

  4. To make the slaw, combine ingredients in a medium-sized mixing bowl and toss to combine. Can be made ahead and stored in the fridge.
  5. To assemble your tacos, start by adding avocado or guacamole to the tortilla, top with the red cabbage slaw, followed by cauliflower, feta, cilantro, and lime. Enjoy immediately.