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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 images are illustrative. Exact products may vary.
Instructions
- 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.
- Mix the juice of one lime with the sour cream, chopped cilantro and cream salt. Set aside in the refrigerator.
- Squeeze a second lime over the hot roasted cauliflower. Cut the remaining lime into wedges.
- 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.
