Smoky, colorful, and packed with flavor. Roasted cauliflower and red cabbage are seasoned with cumin and coriander, then tucked into warm corn tortillas and finished with a creamy, tangy chipotle sauce. Add fresh avocado, radishes, serranos, and cilantro for the perfect finishing touch.
COOK TIME: 45 MINUTES | PREP TIME: 15 MINUTES | SERVINGS: 4
Ingredients
For the Tacos
- 1 small cauliflower, outer leaves and core removed, cut into small florets
- 1 lb. red cabbage, thinly sliced (about 6 cups)
- ¼ cup extra-virgin olive oil
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. kosher salt
- 12 corn tortillas, warmed
- Thinly sliced radishes, optional
- Sliced serrano peppers, optional
- Avocado slices, optional
- Fresh cilantro, optional
For the Chipotle Cream
- ½ cup whole milk Greek yogurt
- ¼ cup mayonnaise
- 1 chipotle pepper from a can of chipotles in adobo
- 1 garlic clove, peeled
- 1 tsp. fresh lime juice
- 1 tsp. extra-virgin olive oil
- 1 tsp. honey or maple syrup
- Sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400°F.
Place the cauliflower and cabbage on a large sheet pan. Drizzle with olive oil and sprinkle with cumin, coriander, and salt. Toss everything together and spread into an even layer. Roast, stirring every 15 minutes, until the vegetables are tender and browned in spots, about 45 minutes.
While the vegetables roast, make the chipotle cream. Add the Greek yogurt, mayonnaise, chipotle pepper, garlic, lime juice, olive oil, and honey or maple syrup to a food processor. Season with a generous pinch of salt and several grinds of black pepper. Blend until smooth and season to taste.
To assemble, spread the chipotle cream onto the warm tortillas and top with the roasted cauliflower and cabbage. Finish with radishes, serrano peppers, avocado slices, and fresh cilantro as desired.
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