Chipotle Roasted Cauliflower Tacos

These flavor-packed chipotle roasted cauliflower tacos are absolutely delicious!

Holy tacos, Batman! These chipotle roasted cauliflower tacos are ridiculous. Once you have the chipotle sauce (recipe posted on Sunday) they’re super easy to make and you can customize them with your favorite tacos fillers. Between the chipotle sauce and the seasoning for the roasted cauliflower, the flavor is out of this world. Make these for Cinco de Mayo, Taco Tuesday or any day of the week.

These flavor-packed chipotle roasted cauliflower tacos are absolutely delicious!

Chipotle Roasted Cauliflower Tacos

Yield: 6 tacos

Chipotle Roasted Cauliflower Tacos

Ingredients

    For the cauliflower:
  • 1 head cauliflower
  • 1 small red onion (or half of a large one)
  • 1-2 tbsp extra virgin olive oil or avocado oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • For the chipotle sauce (full recipe here):
  • 3 chipotle peppers in adobo sauce
  • 1 tsp of the adobo sauce
  • 2/3 c raw cashews, soaked
  • 1/2 c unsweetened almond milk
  • 2 tbsp lime juice (juice from about 2 limes)
  • 1/4 tsp salt
  • 1/2 tsp chili powder
  • 2 tbsp avocado oil (optional--increases the creamy texture)
  • For the tacos:*
  • 6 tortillas
  • Half a red cabbage
  • 2 spears of romaine lettuce
  • 3 tomatos
  • 2 avocados

Instructions

  1. The cashews used in the chipotle sauce need to be soaked. You can either soak them in cold water overnight or pour boiling water over them and let them soak for 1 hour uncovered.
  2. Preheat the oven to 425 degrees F.
  3. Prepare the cauliflower. Remove the florets from the head of cauliflower. Cut the onion in half and then width-wise to make long strips of onion pieces. Spread the cauliflower and onion on a pan (I like to cover mine in parchment paper first to help with clean up). Drizzle with olive oil or avocado oil and sprinkle on the chili powder, cumin, paprika and salt. Toss to evenly coat. Roast for 30-35 minutes.
  4. While the cauliflower starts to roast, prepare the chipotle sauce in your food processor or high-speed blender. Full recipe can be found here but you just put all the ingredients in a food processor and combine until smooth.
  5. As the cauliflower finishes roasting, prepare the taco fillings. Chop the red cabbage and lettuce until shredded. Remove the seeds from the tomatoes and dice. Remove the pit and peel from the avocados and cut into strips.
  6. Heat the tortillas. You can do this on the stovetop by heating a dry pan (no oil) on medium heat and then placing the tortilla on it for about 30 sec each side. You could also do this in the oven. I usually just pop them into the oven with the cauliflower on a different rack (on tin foil) for 5 or so minutes.
  7. Assemble your tacos, top with the chipotle sauce and enjoy!

Notes

*Customize the filling of your tacos! I went with cabbage, lettuce, tomatoes and avocado but you can pick and choose your own favorites.

http://pumpsandiron.com/2017/05/02/chipotle-roasted-cauliflower-tacos/

These flavor-packed chipotle roasted cauliflower tacos are absolutely delicious! These flavor-packed chipotle roasted cauliflower tacos are absolutely delicious!

Look at that beautiful beast of a taco. This recipe produced six tacos for me, as mentioned above, but as you can see, I made them pretty big. If you’re using smaller tortillas, you could easily get eight or more from the recipe. If you have leftovers, you can absolutely store them in the refrigerator for a few days. I’d recommend keeping the ingredients stored in separate containers for the best results.

Unless you drown the tacos in it, you’ll definitely have chipotle sauce leftover. Use it as a dip or in a Buddha bowl if you run out of the chipotle roasted cauliflower tacos before the sauce.

These flavor-packed chipotle roasted cauliflower tacos are absolutely delicious!

And that’s all from me today! If you’re looking for more cauliflower recipes, check out Parmesan Roasted Cauliflower. Also this Slow Cooker Corn Chowder can be made with cauliflower instead of potatoes if you’re looking for a low-carb soup. Let me know in the comments if you make these chipotle roasted cauliflower tacos! What taco fillings did you go with?

Dairy-Free Chipotle Sauce

This creamy dairy-free chipotle sauce is just like your favorite aioli but vegan. Perfect for dipping or spreading on your favorite Mexican dish.I’ve got a two-part recipe to share with you guys in preparation for Cinco de Mayo next week. Today we’ve got this incredible dairy-free chipotle sauce (seriously it’s delicious) and on Tuesday we’ve got tacos using this vegan aioli wonder. I typically never line up my blog’s content with calendar holidays because I’m a disorganized hot mess so let’s just all take a moment to appreciate the seasonality and relevancy of today’s post. *pats self on back*

Tacos, burritos, nachos–all perfect matches for this vegan chipotle aioli sauce. But it also makes for an unreal dip for french fries or homemade potato wedges. And if you’re looking to assemble a Buddha bowl with a flavor kick, try drizzling it over your favorite roasted veggies and grains. Clearly there are tons of uses and it’ll keep well in the refrigerator all week. If you’re meal prepping this weekend, add this recipe to your list!

This creamy chipotle sauce is just like your favorite aioli but without the dairy. Perfect for dipping or spreading on your favorite Mexican dish.

Dairy-Free Chipotle Sauce

Yield: roughly 1 c

Dairy-Free Chipotle Sauce

Ingredients

  • 3 chipotle peppers in adobo sauce
  • 1 tsp of the adobo sauce
  • 2/3 c raw cashews, soaked
  • 1/2 c unsweetened almond milk
  • 2 tbsp lime juice (juice from about 2 limes)
  • 1/4 tsp salt
  • 1/2 tsp chili powder
  • 2 tbsp avocado oil (optional--increases the creamy texture)

Instructions

  1. Cover the cashews in filtered water in an airtight container and soak overnight. If you're in a pinch for time, cover with boiling water and let soak (uncovered) for an hour. Drain and pat dry.
  2. Combine all ingredients in a food processor or quality blender until smooth, scraping down sides as necessary. If too thick, add a little more almond milk.
  3. Store leftover sauce in an airtight container in the refrigerator for a week.

Notes

Recipe adapted from Minimalist Baker

http://pumpsandiron.com/2017/04/30/dairy-free-chipotle-sauce/
This creamy chipotle sauce is just like your favorite aioli but without the dairy. Perfect for dipping or spreading on your favorite Mexican dish.Flavorful sauces and the right seasoning combinations can completely transform a meal. I’m by no stretch of the imagination a trained cook, but over the years I’ve come to realize that. I mentioned The Flavor Bible in a past My Favorite Things post (I have the Vegetarian version), and it’s been so helpful in creating sauces (like this dairy-free chipotle sauce!) and spice combos that actually work with the ingredients I have. It’s seriously become my holy grail in the kitchen. Highly recommend it to any other aspiring home chefs. 🙂
This creamy dairy-free chipotle sauce is just like your favorite aioli but vegan. Perfect for dipping or spreading on your favorite Mexican dish.

Stay tuned for Tuesday’s taco recipe! It was a huge hit in my apartment–granted that’s comprised of two people, but Joe is ridiculously picky so he carries a lot of weight. That’s what I tell myself anyway …

Roasted Sweet Potato Hummus

This roasted sweet potato hummus is a delicious twist on the traditional. Use it as a dip or sandwich spread.

This roasted sweet potato hummus recipe was originally posted to the blog in 2013, but was deserving of new photography so I’m re-publishing it today with new text and pictures. I eat it with pita chips, fruit (apple slices + this hummus = heaven) and veggies, and also spread it on sandwiches like this one.

Roasted Sweet Potato Hummus

Yield: about 2 cups of hummus

Roasted Sweet Potato Hummus

Ingredients

  • 1 cup packed mashed roasted sweet potato (about 1 large potato)
  • 1 ½ cup chickpeas (about 1 can, rinsed)
  • 2 cloves garlic, minced
  • 2 tsp maple syrup
  • 4 tbsp extra virgin olive oil
  • 2 tbsp tahini
  • 2 tbsp apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425 F. Peel the potato and cut it up into small chunks. Spread on a baking pan, toss in a little bit of olive oil, and season with salt and pepper. Bake for 30 minutes.
  2. While the sweet potatoes roast, rinse the chickpeas and pat them dry with a paper towel. If you want the hummus to be really smooth, remove the clear casings from the chickpeas (they should rub off easily).
  3. Place all the ingredients in a food processor (let the sweet potatoes cool for a few minutes beforehand) and combine until smooth.
  4. Place in the refrigerator until cool (it's still good warm but not as hummus-y).
  5. Serve with veggies, fruit, pita chips or as a sandwich spread.
  6. Store leftovers in an airtight container in the refrigerator.
http://pumpsandiron.com/2017/02/20/sweet-potato-hummus/

This roasted sweet potato hummus is a delicious twist on the traditional. Use it as a dip or sandwich spread. This roasted sweet potato hummus is a delicious twist on the traditional. Use it as a dip or sandwich spread.

This is one of those snacks I make so often I don’t even need to look at the recipe anymore. It’s so yummy! Hummus is something I always have in the refrigerator and while I don’t make my own every week, when I do, 9 times out of 10 it’s this roasted sweet potato version.

For everyone with today off, hope you’re enjoying a fun long weekend! The weather has been uh-mazing these last couple days! I’m down in New Jersey visiting Joe’s family, but we’re heading back to Boston later today.

Do you have a favorite hummus variation? 

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