Cauliflower is totally the coolest crucifer these days. Let it star in these unexpected tacos from The Love & Lemons Cookbook by Jeanine Donofrio, the writer behind the outrageously delicious and veggie-driven blog. She introduces cauliflower as “the most versatile ingredient of them all!” When she’s not snacking on it straight off the baking sheet, she’s pureeing it in sauces, using it to top pizza, and so much more.

Photograph by Jack Mathews

Roasted Cauliflower Tacos with Chipotle Cream

Ingredients:

1 medium head cauliflower, cut into small florets
Extra-virgin olive oil, for drizzling
2 chipotle peppers from canned chipotles in adobo sauce
8 tortillas, warmed or grilled*
1 medium avocado, sliced
Cilantro
1 lime, sliced
Sea salt and freshly ground black pepper

Chipotle Yogurt Sauce
7 ounces (200 g) full-fat Greek yogurt
1 chipotle pepper (from the can used above)
1 small garlic clove
1 teaspoon (5 mL) fresh lime juice, plus more to taste
1 teaspoon (5 mL) extra-virgin olive oil
1 teaspoon (5 mL) honey
Sea salt and freshly ground black pepper

Directions:

Preheat the oven to 400°F (200°C).

Line a large baking sheet with parchment paper. Add the cauliflower and drizzle with olive oil and a pinch of salt and pepper. Toss to combine. Working over the baking sheet, use your hands to break up 2 chipotle peppers, along with some of the adobo sauce. Toss again to coat the cauliflower and roast for 25 to 30 minutes, or until golden brown.

Make the chipotle yogurt sauce: In a small food processor, combine the yogurt, chipotle pepper, garlic, lime juice, olive oil, honey, and a pinch of salt. Blend until smooth. Taste and adjust the seasoning, adding more salt, pepper, and lime juice as desired.

Fill each tortilla with a spoonful of sauce, the roasted cauliflower, and a slice of avocado. Serve with the cilantro and lime slices on the side.

Serves: 4

Vegan: Make the chipotle sauce with sun “cheese” and skip the honey.

Gluten-free

 

Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio.

 

Nutrition Facts (per serving)

Calories 252
Protein 10 g
Total fat 14 g
Saturated fat 3 g
Carbs 27 g
Fiber 9 g
Sugar 7 g
Sodium 367 mg
*Calculated using small (4 inch/10 cm) corn tortillas.