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chipotle roasted cauliflower tacos // brooklyn supper
Chipotle Roasted Cauliflower Tacos with Cilantro-Avocado Sauce
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Spicy chipotle roasted cauliflower tacos with a creamy, vibrant cilantro-avocado sauce and a crunchy, sweet green cabbage and cauliflower stem slaw.

Recipe Type: Dinner
Makes: 4 servings
Author: Elizabeth Stark
For the Cauliflower
  • 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
For the Cabbage Slaw
  • 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
For the Sauce
  • 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
For the Tacos
  • 10 corn tortillas , warmed in a dry skillet or oven
  • 4 radishes , sliced paper thin
  • 1 jalapeño , sliced paper thin
  1. 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.
  2. Meanwhile, make the slaw. Toss cabbage and julienned cauliflower stem with lime juice, vinegar, maple, and sea salt. Set aside.
  3. 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.
  4. To assemble tacos, layer a handful of slaw, cauliflower, and cilantro-avocado sauce, and garnish with radishes and jalapeños. Serve right away.
Recipe Notes

Slaw and sauce can be made ahead. Cauliflower can be made ahead and served at room temperature.