Chipotle Cauliflower Tacos with Lime Cream

Dinner · Lunch

Chipotle Cauliflower Tacos with Lime Cream

Roasted cauliflower takes the lead in these smoky tacos. A cool lime-cilantro cream balances the chipotle, while red onion and jalapeño bring a fresh crunch.
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Serves
4 servings

Bring it to the table

About this recipe.

Roasted adobo-coated cauliflower in corn tortillas with lime-cilantro cream and crisp toppings.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 garlic cloves (finely grated)
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons adobo sauce (from a can of chipotles in adobo)
  • 1/2 teaspoon ground cumin
  • 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon Morton for the base recipe; for cauliflower)
  • 1 large head cauliflower (cut into 2-inch florets)
  • 3 limes (divided)
  • 1/2 cup sour cream
  • 2 tablespoons finely chopped cilantro (plus leaves for serving)
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton for the base recipe; for cream)
  • 12 corn tortillas (warmed)
  • 1 small red onion (thinly sliced)
  • 1 small jalapeño (thinly sliced)

Give the florets space

A single layer with a little room between pieces encourages browned edges instead of steaming.

At the table

Serve three small tacos per person, with extra lime cream and toppings passed at the table.

The cooking plan

How to make Chipotle Cauliflower Tacos with Lime Cream.

  1. Heat the oven to 425°F. Mix the garlic, oil, adobo, cumin and cauliflower salt in a large bowl. Toss with the florets and spread in one layer on a rimmed baking sheet. Roast for 25–30 minutes, tossing halfway through, until browned and tender with crisp edges.

  2. Mix the juice of one lime with the sour cream, chopped cilantro and cream salt. Set aside in the refrigerator.

  3. Squeeze a second lime over the hot roasted cauliflower. Cut the remaining lime into wedges.

  4. Spread lime cream over the warm tortillas. Add cauliflower, red onion, jalapeño and cilantro leaves. Serve with lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Chipotle Cauliflower Tacos with Lime Cream

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Roasted adobo-coated cauliflower in corn tortillas with lime-cilantro cream and crisp toppings.
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Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    3 garlic cloves finely grated
  • ¼ cup extra-virgin olive oil
  •  
    3 tablespoons adobo sauce from a can of chipotles in adobo
  • ½ teaspoon ground cumin
  •  
    2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton for the base recipe; for cauliflower
  •  
    1 large head cauliflower cut into 2-inch florets
  • 3 Lime divided
  • ½ cup sour cream
  •  
    2 tablespoons finely chopped cilantro plus leaves for serving
  •  
    ½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe; for cream
  • 12 corn tortillas warmed
  •  
    1 small red onion thinly sliced
  •  
    1 small jalapeño thinly sliced

Equipment

Knife and cutting board
Mixing bowl
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F. Mix the garlic, oil, adobo, cumin and cauliflower salt in a large bowl. Toss with the florets and spread in one layer on a rimmed baking sheet. Roast for 25–30 minutes, tossing halfway through, until browned and tender with crisp edges.
  2. Mix the juice of one lime with the sour cream, chopped cilantro and cream salt. Set aside in the refrigerator.
  3. Squeeze a second lime over the hot roasted cauliflower. Cut the remaining lime into wedges.
  4. Spread lime cream over the warm tortillas. Add cauliflower, red onion, jalapeño and cilantro leaves. Serve with lime wedges.

Notes

Keep the florets fairly large so they retain a satisfying bite after roasting.
Warm the tortillas shortly before assembling.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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