Roasted Cauliflower Tacos with Chipotle Cream
- Jun 7, 2025
- 2 min read
Serves 4 (Gluten-Free) VEGAN: Make the chipotle sauce with sun “cheese” & skip the honey.
Ingredients
1 medium head cauliflower, cut into small florets
Extra-virgin olive oil, for drizzling
2 chipotle peppers from canned chipotles in adobo sauce
8 tortillas, warmed or grilled
1 medium avocado, sliced
Cilantro
1 lime, sliced
Sea salt and freshly ground black pepper
Chipotle Yogurt Sauce
7 ounces (200 g) full-fat Greek yogurt See Vegan Miam’s vegan notes
1 chipotle pepper (from the can used above)
1 small garlic clove
1 teaspoon (5 mL) fresh lime juice, plus more to taste
1 teaspoon (5 mL) extra-virgin olive oil
1 teaspoon (5 mL) honey
Sea salt and freshly ground black pepper
Preparation
Preheat the oven to 400°F (200°C).
Line a large baking sheet with parchment paper. Add the cauliflower and drizzle with olive oil and a pinch of salt and pepper. Toss to combine. Working over the baking sheet, use your hands to break up 2 chipotle peppers, along with some of the adobo sauce. Toss again to coat the cauliflower and roast for 25 to 30 minutes, or until golden brown.
Make the chipotle yogurt sauce: In a small food processor, combine the yogurt, chipotle pepper, garlic, lime juice, olive oil, honey, and a pinch of salt. Blend until smooth. Taste and adjust the seasoning, adding more salt, pepper, and lime juice as desired.
Fill each tortilla with a spoonful of sauce, the roasted cauliflower, and a slice of avocado. Serve with the cilantro and lime slices on the side.
Notes
Vegan Miam’s vegan notes: The original recipe for the Chipotle Yogurt Sauce calls for full-fat Greek yogurt, olive oil and honey; in their place we used vegan mayo (Follow Your Heart) and raw agave. We recommend these vegan substitutions and have included our adaptation of the original recipe here.
