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Jen side steps the more traditional taco and shows us how to make roasted cauliflower tacos that don’t fall short on zesty, spicy flavor.
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INGREDIENTS
For the tacos:
2 cups cauliflower, cut into small florets
1 tsp ground cumin
½ tsp garlic powder
1 lime, zested and juiced
2 tbsp olive oil
Corn tortillas
½ ripe avocado, sliced
1 jalapeño, thinly sliced
Chopped cilantro to taste
Salt & pepper to taste
Lime wedges to serve
For the crema:
2 chipotle chilies in adobo sauce
½ cup Mexican crema or sour cream
RECIPE
Preheat oven to 400°F. Season the cauliflower florets with olive oil, ground cumin, garlic powder, salt and pepper, lime zest and its juice. Spread out on a parchment-lined baking sheet, and roast for about 30 minutes. Toss occasionally, until tender and golden brown.
Meanwhile, add chipotle chilies and Mexican crema in a food processor. Blend until smooth.
To assemble, heat tortillas by charring them slightly over a stove burner, add a layer of sliced avocado, the roasted cauliflower, chipotle crema, sliced jalapeño, and cilantro.
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