Vegan tacos featuring chipotle roasted cauliflower that's soft and juicy on the inside, crispy on the outside, and a creamy homemade chipotle sauce that tastes divine! It's quick to make and healthy too.
Prep Time
15 mins
Cooking Time
20 mins
Ingredients
Servings
8
Cauliflower
Sauce
To serve
Instructions
Roast cauliflower
- Preheat oven to 200°C/400°F.
- Line a baking tray with aluminum foil.
- Cut cauliflower into florets and transfer to a big mixing bowl.
- In a small bowl, combine smoked paprika, salt, black pepper, chilli powder and liquid smoke.
- Lightly coat cauliflower florets with cooking spray, then sprinkle mixed spices all over. Toss to coat every piece of cauliflower completely.
- Transfer seasoned cauliflower to lined baking tray. Bake for 20 minutes or until golden brown.
Make the sauce
- While cauliflower is baking, make the sauce by processing all the ingredients for the sauce in a food processor until smooth and creamy. Taste and adjust seasoning according to your preference if needed.
Assemble
- While cauliflower is baking, prepare the rest of your taco toppings if you haven't done so yet.
- A few minutes before the cauliflower is done cooking, warm up tortillas in the oven or in a dry skillet.
- To assemble your tacos, spread 1/2 teaspoon of sauce on each tortilla, then top each one with cabbage, avocado, roasted cauliflower, chopped cilantro and more sauce. Serve with lime wedges and additional sauce or hot sauce. Enjoy!
Notes
- I used whole wheat tortillas but you can use ones that suit your dietary needs eg. gluten free.
- Liquid smoke is optional. It adds a nice smokey flavor to the dish but if you don't have it you can omit it.
- Feel free to substitute maple syrup with your preferred sweetener of choice!
