What’s a Taco Tuesday without Tacos? Pretty boring I’d say – right? ?
Sometimes we’re all looking for a pretty awesome meatless recipe that we can incorporate into dinner meals – because face it… when you have a big family, eating meat every night is out of the question.
As much as I love a big juicy steak or hamburger, it’s not realistic for us to have them on the grill every night – unless you really have a great relationship with a local farmer that raises pastured beef or poultry. It really is hard to know what you are buying in store is high quality.
(Because face it, unless you get it from a local farmer, it probably isn’t the best — even organic meat is raised in a confined farm environment).
Say hello to these beautiful Chipotle Lime Cauliflower Tacos – oh SO delicious! Wrapping them in a fiery chipotle sauce and roasting on a baking sheet brings out such a tremendous flavor – you’ll almost wonder why you haven’t made these before today.
Our CSA share has been overflowing with cauliflower for the last several weeks – use it to make Mexican Cauliflower Rice, or toss with a smoky chipotle sauce made with honey, lime juice, and chipotles in adobo before roasting on a baking sheet for 20-25 minutes.
Serve warm in corn tortillas, and top with mozzarella or queso fresco, green onion, cilantro, sour cream and additional hot sauce.
The only problem you might have is that your family might go back for seconds, and thirds… leaving you wishing you would have made more. ?
Though our youngest kids slept through these fiery Chipotle Lime Cauliflower Tacos, our older 3 mentioned that they were the best gourmet tacos “yet” (get that? Gourmet!) – leaving you some hope that your kids might love them just as much as ours.
The Mr. happened to love them so much that he didn’t just go back for a second helping, but a third helping at that (whoa – right??!!), mentioning that I could make these whenever “I want” .. he would be sure to have room to shovel them in. 😉
Cauliflower and red onions tossed in a blend of chipotle sauce, honey, lime juice along with garlic before being roasted. Serve with sliced red bell peppers, cilantro, green onions, and sour cream or additional hot sauce.
Ingredients
- 1/4 C. lime juice (2 limes)
- 1 Tbsp honey, slightly warmed
- 2 cloves garlic
- 1-2 Tbsp chopped chipotles in adobo
- 1 head cauliflower, cut into bite size pieces
- 1 small red onion, sliced
- 1/2 tsp salt
- generous pinch garlic salt
- 8-12 corn tortillas, warmed
- Garnish: fresh chopped cilantro, green onions, sliced red bell pepper, lime wedges, sour cream and queso fresco
Instructions
- Preheat your oven to 400 degrees F. Prepare a baking sheet with a layer of parchment or foil and set aside.
- In your food processor, combine the lime juice, chipotles (more or less to taste), garlic, honey and salt and puree until smooth.
- Prepare the cauliflower by removing the leaves, then cutting out the stem, and slicing the rest of the head into very small florets. Place the cauliflower and sliced red onion in a large bowl and then add the pureed sauce, and give it a good stir to cover. Transfer the cauliflower and sliced onion to the baking sheet and sprinkle with garlic salt - place in the oven for 20-25 minutes (stirring once) until the cauliflower is roasted.
- Serve the cauliflower and sliced onion in warmed tortillas straight from the griddle - garnish with queso fresco, sour cream, cilantro, sliced green onions, red bell pepper and extra hot sauce, if desired.
Notes
Feel free to sub feta cheese or mozzarella in place of fresh cheese.
Recipe adjusted from Clean Eating Mag
