Spicy chipotle roasted cauliflower tacos with a creamy, vibrant cilantro-avocado sauce and a crunchy, sweet green cabbage and cauliflower stem slaw. Jump to recipe.
The truth about having a baby around is, you end up eating a lot of cold food. Brian and I were slow to adapt and would make some special occasion meal that needed to be eaten right away like our sweet little baby wasn’t going to wake up in the middle of dinner with no regard for how much that fish cost. Eventually, we learned to be a little more low-key about dinners at home but also, I think we got used to cold food.
Luckily, Sonja and Alex, who have just adopted a beautiful baby boy, are already pros at eating cold food because they’re food bloggers and that’s what happens to food while you’re getting the perfect shot. But at least now, the trade-off is for something more weighty than a photo; they’re in for the joyous, challenging, amazing road that is parenting.
Ashley and Melissa got a few bloggers together, and today we’re showering them and celebrating the adoption of their baby boy. Sonja and Alex, I am so happy for you both. The news of Larson’s arrival has been a bright spot in a bleak stretch and I’m thrilled for all the things that lie ahead for your family.
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About the tacos, the base is chipotle spiced roasted cauliflower with a good amount of heat. The cauli is great hot when it has crispy edges, but it’s also forgiving of blogging and baby schedules and can totally be eaten at room temperature or even the next day. The tacos are also layered with radishes, a slightly sweet green cabbage slaw, and a simple cilantro-avocado sauce that I want to eat with everything. The sauce is herbaceous with just the right amount of sour lime and creamy, sweet avocado. It’s sort of amazing.
Spicy chipotle roasted cauliflower tacos with a creamy, vibrant cilantro-avocado sauce and a crunchy, sweet green cabbage and cauliflower stem slaw.
- 1 head cauliflower , cut into 1-inch florets, stem reserved
- 2 tablespoons neutral , heat tolerant oil
- 1 tablespoon chipotle chili powder
- 1 teaspoon dried oregano
- 1 teaspoon powdered garlic
- 1 teaspoon ground cumin seed
- 1/2 teaspoon sea salt
- 2 cups thinly sliced cabbage
- reserved cauliflower stem , trimmed and julienned
- juice of 1/2 a lime
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon maple syrup
- 1/4 teaspoon sea salt
- 1 bunch cilantro , tough stems removed and chopped
- 2 - 3 avocados
- 2 green onions , trimmed and chopped
- juice of 1 lime
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sea salt plus more to taste
- 10 corn tortillas , warmed in a dry skillet or oven
- 4 radishes , sliced paper thin
- 1 jalapeño , sliced paper thin
- Preheat oven to 425 degrees F. Toss cauliflower florets with oil, spices, and sea salt. Spread out on a large rimmed baking pan and roast 20 - 25 minutes, or until cauliflower is tender and the edges have started to crisp.
- Meanwhile, make the slaw. Toss cabbage and julienned cauliflower stem with lime juice, vinegar, maple, and sea salt. Set aside.
- To make the cilantro-avocado sauce pulse to combine cilantro until reduced slightly. Add avocados, green onions, lime juice, vinegar, and sea salt, pulse several times, and then process until smooth.
- To assemble tacos, layer a handful of slaw, cauliflower, and cilantro-avocado sauce, and garnish with radishes and jalapeños. Serve right away.
Slaw and sauce can be made ahead. Cauliflower can be made ahead and served at room temperature.