Smoky Chipotle Cauliflower Tacos with Avocado Crema

Origin

Tacos have their roots in Mexican cuisine, traditionally filled with various meats and vegetables. This vegan twist reflects the growing trend of plant-based eating, emphasizing bold flavors and fresh ingredients while honoring the taco's beloved versatility.

Ingredients

• 1 headcauliflower
• 1 tbspsmoked paprika
• 1 tbspchipotle in adobo sauce
• 2 tbspolive oil
• 8 counttortillas
• 1 countavocado
• 2 tbsplime juice
• 1 cupcilantro
• to tastesalt

Instructions

1. 01

   Step 1: Preheat the oven to 220°C (425°F), ensuring a good roast on the cauliflower. A hot oven will caramelize the natural sugars, enhancing the smoky flavor.

2. 02

   Step 2: Chop the cauliflower into bite-sized florets and toss with smoked paprika, chipotle in adobo, olive oil, and salt in a large bowl until evenly coated. The spices will cling to the moisture of the cauliflower, ensuring a bold flavor profile.

3. 03

   Step 3: Spread the cauliflower on a baking sheet in a single layer. This helps to achieve an even char and avoids steaming the florets. Roast for 20-25 minutes or until golden and crispy, stirring halfway through.

4. 04

   Step 4: Meanwhile, prepare the avocado crema by blending the avocado, lime juice, salt, and half of the cilantro until smooth. The lime will brighten the flavors and help prevent browning of the avocado.

5. 05

   Step 5: Warm the tortillas in a skillet over medium heat until pliable. This ensures they won't crack when filled.

6. 06

   Step 6: Assemble the tacos by placing the roasted cauliflower on the tortillas, drizzling with avocado crema, and garnishing with the remaining cilantro.

Chef's notes

• Ensure the cauliflower florets are evenly sized for uniform cooking and caramelization.
• If you can’t find chipotle in adobo, use smoked chili powder; however, the flavor will be different.
• This dish can be made ahead; simply roast the cauliflower and store it in the fridge for up to three days.