Roasted Cauliflower Tacos with Chipotle Crema

Ingredients

• 1 large head cauliflower, cut into small florets
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 cup sour cream
• 1-2 chipotle peppers in adobo, finely minced
• 1 teaspoon adobo sauce
• 1 tablespoon lime juice
• 8 small corn tortillas
• 2 ripe avocados, sliced
• 1/2 cup pickled jalapeños
• 1/2 cup red cabbage, shredded
• 1/4 cup fresh cilantro
• Lime wedges for serving

Instructions

1. 1

   Preheat oven to 425°F. Toss cauliflower florets with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.

2. 2

   Spread in a single layer on a large sheet pan. Roast for 25-30 minutes, tossing once halfway, until edges are deeply caramelized and crispy.

3. 3

   Make chipotle crema: combine sour cream, minced chipotle, adobo sauce, and lime juice in a small bowl. Season with salt. Refrigerate until needed.

4. 4

   Warm tortillas directly over a gas flame or in a dry skillet for 30 seconds per side until pliable with a few char marks.

5. 5

   Assemble tacos: place a few avocado slices on each tortilla, add a spoonful of roasted cauliflower, and top with red cabbage and pickled jalapeños.

6. 6

   Drizzle generously with chipotle crema and scatter with fresh cilantro.

7. 7

   Serve immediately with extra lime wedges on the side.