Chipotle Cauliflower Tacos
Image: Jordan Mitchell
Chipotle Cauliflower Tacos
Short description of dish
2nd Paragraph for dish description
Servings
4
Colories
1100
Prep Time
10
Cook Time
20
Ingredients
Produce
- 1 - Head of cauliflower
- 1 - Shredded slaw mix (I get the 12 oz bag from Whole Foods)
- 1 - Lemon
- 2 - cloves of garlic
- 1 - Fresh parsley (can substitute with basil)
- 1 - Ripe avocado
Packaged
- 1 package - Package of soft flour tortillas (I use the Siete almond flour)
- 15 oz - Garbanzo beans (chickpeas)
Dairy
- 1 container - Plain Greek yogurt (1 individual size, divided)
Pantry Staples
- Olive oil
- Maple syrup
- Smoked paprika (This gives the dish the classic "smokey taco" flavor. You can also use chipotle powder)
- Curry powder
- Chili powder
- Salt & pepper
Equipment Needed
List
- Two sheet trays lined with parchment paper
- Food processor or blender
- Large bowl for slaw
- Small bowl for the crema
- Knife/cutting board
Instructions
To Get Started
Preheat the oven to 425 degrees. Line two sheet trays with parchment paper. Put the cauliflower florets on one tray and season with oil and spices. Roast for 25-30 minutes until they are fork-tender and beginning to char.
Add the chickpeas that have been drained and patted dry to the other sheet tray. Season with the same spices/oil and bake for 25-30 minutes until crispy.
For the Slaw
Combine all the dressing ingredients into a food processor or blender and blend until smooth. Taste for seasoning then toss in a large bowl with the other slaw ingredients & toss.
For the Crema
Add all the ingredients into the blender and blend until smooth. If the mix is too thick you can add a little water to thin. Taste for seasoning.
To Assemble
On your tortilla, layer the slaw, roasted cauliflower, chickpeas, and top with avocado crema Enjoy!
