Honey Chipotle Cauliflower Tacos
The delicious chaos of my culinary journey has expanded with the launch of my brand new YouTube channel, @NourishwithNatalia. As I navigate this new terrain, I can’t help but envy the seemingly innate talent of Gen Z creators. While I find myself whispering ‘WTF’ under my breath at every turn, they’re filming their next ‘how-to start a YouTube channel’ video. But hey, if a 6-year-old can manage, surely I can too. I’ll be sharing recipes in a more vlog-style format, along with an insider’s look into our travels and adventures. So, whether you’re following along, subscribing, or whatever the term may be, I’d truly appreciate the extra love.
Now on to why you’re there, the recipe. In my kitchen, chipotle in adobo reigns as a top pantry essential. Despite not being a die-hard spice lover, I’m addicted to the smoky, fiery flavor—it’s the secret ingredient that elevates any sauce, especially when it comes to tacos. If you’re looking to add some protein to your tacos, simply double the adobo sauce ingredients and coat the protein in the mixture. Roast it alongside the cauliflower florets in the oven.
To assemble the tacos, start by spreading a healthy dollop of the tangy garlic sauce on the tortillas. Then, pile on your desired greens, roasted cauliflower, avocado slices, and an additional drizzle of garlic sauce. Remember, there’s no such thing as too much sauce, especially when it comes to this one
Honey Chipotle Cauliflower Tacos
Ingredients
Honey Chipotle Cauliflower
- 1/2 cauliflower head chopped into florets
- 1/4 cup olive oil
- 2 tbsp adobo sauce from chipotle in adobo can
- 2 tbsp honey or agave
- 1/2 tbsp paprika
- 1/2 tbsp cumin
- pinch of salt
- 1 avocado sliced
Slaw
- 2 cups mixed cabbage
- 1/2 cup cilantro chopped
- 2 limes juiced
- pinch of salt
- 4 GF tortillas I used almond flour
Tangy Garlic Sauce
- 1/2 cup vegan mayo
- 2 garlic cloves minced
- 1 lime juiced
- 2 tbsp water
Instructions
- Preheat the oven to 425°F. Combine all cauliflower ingredients from the olive oil through the salt. If you desire more spice, add an additional tablespoon of adobo sauce. Whisk to combine, then pour over the cauliflower florets. Stir to evenly coat.
- Add the coated cauliflower florets to a baking sheet, then roast for 35 minutes, tossing halfway through. They should be golden and crispy when done.
- While the cauliflower is roasting, combine all slaw ingredients in a mixing bowl. Adjust seasoning as needed.
- To prepare the tangy garlic sauce, add all ingredients except the water to a bowl. You can use a zester to mince the garlic. Stir to combine, then slowly pour in water until you reach the desired consistency. The sauce should be able to be drizzled similarly to a salad dressing.
- Warm your tortillas in the oven or over a burner, then add them to a serving plate. To assemble the tacos, place a dollop of tangy garlic sauce on each tortilla. Add a handful of the slaw, roasted cauliflower, avocado slices, and additional garlic sauce drizzled on top.
