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Chipotle-Rubbed Cauliflower Tacos

by Livestrong_Recipes  |  Sep 13, 2017

Chipotle-Rubbed Cauliflower Tacos
Photo Credit: Jackie Newgent/LIVESTRONG.com
  1. PREP
  2. 20 m
  • COOK
  • 30 m
  • TOTAL
  • 50 m

These fresh cauliflower tacos are topped with fragrant cilantro springs and a creamy sauce combining Greek yogurt, mayonnaise, lime and cilantro leaves.

INGREDIENTS

SERVES 6

  • 6 cups Cauliflower Florets
  • 1 1/2 tbsp Olive Oil, Extra Virgin
  • 3/4 tsp Chili Chipotle, Ground
  • 1/4 tsp Sea Salt
  • 2/3 cup 2% Plain Greek Yogurt
  • 2 tbsp mayonnaise
  • 2 tsp lime juice
  • 1/4 cup Fresh Cilantro Leaves
  • 6 corn tortilla
  • 1 1/4 cups raw red cabbage
  • 12 sprigs cilantro

DIRECTIONS

1 Preheat the oven to 450°F.
2 Add the cauliflower and oil to a large bowl and toss to coat; sprinkle with the chipotle pepper and salt and toss to coat. (Note: 1 small head cauliflower yields about 6 cups florets. For best results, use small florets, about 1½-inches.)
3 Arrange the cauliflower in a single layer on a large baking sheet. Roast, stirring occasionally, until tender and caramelized, about 30 minutes. Adjust seasoning.
4 Meanwhile, in a high-powered blender, add the Greek yogurt, mayonnaise, lime, and cilantro leaves. Cover and puree. (Hint: For a thicker cream, simply stir the ingredients together.) Chill until ready to use.
5 Warm or lightly grill the corn tortillas (or whole grain tortillas of choice) before filling, if desired.
6 Top each tortilla with the cabbage and cauliflower. Drizzle with desired amount of the cilantro-lime cream, top with the cilantro sprigs, and serve. (Hint: You can use the cream like a dipping sauce!)