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In this vegetarian taco recipe, cauliflower is tossed with a smoky-tangy sauce made with honey, lime juice and chipotles in adobo sauce before being roasted. Serve with more hot sauce, if desired.
Servings: 4 (2 tacos)
Preparation time: 40 minutes
1/4 cup lime juice (from about 2 limes)
1 to 2 tablespoons chopped chipotles in adobo sauce
1 tablespoon honey
2 cloves garlic
1/2 teaspoon salt
1 small head cauliflower, cut into bite-size pieces
1 small red onion, halved and thinly sliced
1 15-ounce can refried black beans, warmed
8 corn tortillas, warmed
1/2 cup crumbled queso fresco or feta cheese
Sliced red cabbage, fresh cilantro, guacamole, jalapeno slices and/or lime wedges for serving
Preheat oven to 450 F. Line a large rimmed baking sheet with foil.
Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl, add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion on top.
Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes.
Serve the vegetables and beans in tortillas, topped with cheese and garnished with cabbage, cilantro, guacamole, jalapenos and/or lime wedges.
Recipe notes: Look for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to two weeks or freeze for up to six months.
To prep cauliflower: Remove any outer leaves. Cut off the stem. Turn head upside down and, holding the knife at a 45-degree angle, slice around the stem to remove the core from the center of head. Cut the head into large florets. Then, cut or slice florets to desired sizes.
Recipe nutrition: Per serving: 288 calories; 7 g fat (2 g sat, 1 g mono); 11 mg cholesterol; 48 g carbohydrate; 4 g added sugars; 7 g total sugars; 12 g protein; 11 g fiber; 613 mg sodium; 662 mg potassium