These are delicious and hearty vegetarian tacos made with spicy roasted cauliflower florets tossed in a Sriracha lime mayo. These are easy and inexpensive to make, and they come together quickly. Simply roast a head of cauliflower, toss it in the sauce, and you’re good to go.
Roasted Chipotle Cauliflower Tacos with Sriracha Lime Mayo
Serves 2; makes 6 tacos
Recipe by Adeline Waugh
Total Cooking Time: 25 minutes
Active Cooking Time: 25 minutes
- 1 head cauliflower, cored and broken into bite-size pieces
- 1 tablespoon avocado or olive oil
- 1 teaspoon ground chipotle pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
Sriracha Lime Mayo
- ¼ cup mayonnaise or vegan mayonnaise
- 2 tablespoons Sriracha or hot sauce of your choice
- ½ teaspoon ground chipotle pepper
- Juice of 1 lime
- 2 cloves garlic, peeled and minced
- 12 corn tortillas
- Quick Pickled Pink Onion & Radishes
- Sliced fresh jalapeño peppers
- Pico de gallo
- Fresh cilantro, chopped
- Lime wedges
To prepare the cauliflower: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Add the cauliflower and toss it together with the oil, chipotle pepper, garlic powder, onion powder, and salt. Spread the cauliflower out into a single, even layer. Roast until nicely browned, 20 to 25 minutes, mixing once halfway through. Set the cauliflower aside to cool.
While cauliflower roasts, make the Sriracha lime mayonnaise. Combine the mayonnaise, Sriracha, ½ teaspoon of chipotle pepper, lime juice, and garlic in the jar of an immersion blender. Blend until completely smooth. Alternately, grind the garlic into a paste in a mortar using a pestle. Add it to the remaining ingredients for the mayonnaise and stir to combine. Taste and adjust for seasoning, adding more lime or hot sauce to suit your taste. Set the mayonnaise aside.
To serve, toss the roasted cauliflower in 2 to 3 tablespoons of the Sriracha lime mayonnaise. Lay out doubled-up corn tortillas (2 stacked together to ensure they don’t break once filled) and fill them with the cauliflower. Next add pickled onion and radishes, jalapeños, pico de gallo, and chopped cilantro. Drizzle with remaining mayonnaise and serve with a lime wedge to squeeze over top.
Photo by Nicholas Gang