Turmeric Roasted Cauliflower Tacos with Chipotle Mayo
Tender roasted turmeric cauliflower served on warm tortillas, topped with cilantro, cabbage slaw, avocado, and your choice of chipotle mayo or cilantro jalapeño mayo
Ingredients :
- 1 cauliflower head cut into 1-inch florets
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ¾ teaspoon ground turmeric
- ¼ cup olive oil
- ½ cup mayo use vegan mayo for vegan tacos
- 1 tablespoon water
- 2 teaspoons lime juice
- ⅛ teaspoon kosher salt more to taste
- ½ teaspoon chili powder
- 2 canned chipotle peppers
- 1 cup red cabbage finely chopped
- 1 cup green cabbage finely chopped
- ½ cup red onion thinly sliced
- 2 carrots grated
- ¼ cup cilantro finely chopped
- 2 teaspoons lime juice fresh
- 10 small corn tortillas
- 1 avocado cubed
- lime wedges
Directions :
- Cut the cauliflower into small 1 inch florets. When cutting the cauliflower, first remove all the excess outer layer of thick stems, leaves and trim the main stem. Then cut the cauliflower starting from the bottom of the stem so florets almost start to fall off. This will make sure that you have a minimal crumbly mess. Then cut the florets into smaller 1-inch pieces.
- Place the cauliflower in a large mixing bowl and add turmeric, salt, black pepper, and oil. Mix well and spread evenly in a single layer on a parchment-lined baking tray. Roast cauliflower in a preheated oven at 400 degrees for 15 to 20 minutes or until the cauliflower starts to turn golden brown on the edges.
- 1. Cilantro jalapeño sauce AKA Crack Sauce from one of my favorite blogs thechutneylife
- 2. Homemade Chipotle Mayo. To make this simply add mayo, water, lime juice, salt, chili powder, and chipotle chili to a blender and blend until smooth. I use canned chipotle chili in adobo sauce and pick out just the chilies. I add 1 to 2 chiles in this recipe but you can add more or less depending on the spice level you like. If you do not have canned chipotle chili you can also use 1 to 2 teaspoons of chipotle chili powder.
- Make the cabbage slaw by mixing red cabbage, green cabbage, red onions, carrots, and cilantro in a bowl. Add some fresh lime juice to brighten up the flavors.
- Next, warm the tortillas either on a pan, grill or directly on the stovetop. I prefer the stovetop method as it results in slightly charred but smokey tortillas. Using tongs hold the tortilla directly on the flame and cook each side for 10 to 15 seconds.
- To assemble the tacos, place 2 to 3 spoonful of roasted cauliflower on the tortilla. Add cabbage slaw, avocados, pickled onions, and drizzle the spicy sauce on top. Serve immediately with a squeeze of fresh lime.
