Guys, be honest with me for a second here. Is there anything better than a taco?
No? Good, we’re on the same page.
With that out of the way, we can talk about THESE tacos! It took me a while to realize I didn’t need meat in a tortilla to make me happy, but I like to think I’ve made up for lost time. Recently, I’ve been on a bit of a cauliflower kick (that was a weird thing to type), and we know I’m always on a taco kick so, really, this was inevitable.
That brings us to this chipotle marinade. OH MY WORD THIS STUFF. I first found this recipe a million years ago on Chrissy Teigen’s blog (remember her blog??) and have adapted it over the years. The recipe below makes a whole bunch, but don’t you worry – you can use it on pretty much everything. Chicken, pork, fish, shrimp, a pillow, literally anything, etc.
I felt like keeping these on the vegan side, so I just topped mine with avocado and a quick little pico (oh hey i’m a person who says quick little pico now). I like spicy things so this was perfect for me. But! These would be great with a little dollop of sour cream or greek yogurt to cool things down a bit.
Either way, give these a try and make sure to tell everyone you can eat double the amount because cauliflower basically turns you into a superhero.
Roasted chipotle cauliflower tacos
Serves A LOT
- 2 cans chipotle in adobo
- ¼ cup tequila (see notes)
- ¼ cup lime juice
- 2 TB ketchup
- 4 cloves garlic
- 1 TB sugar/agave/honey
- ½ tsp salt
- 2 TB oil
- 2 cups cherry tomatoes
- ½ cup diced red onion
- ¼ cup cilantro
- 1 lime, juiced
- 1/8 tsp salt
- black pepper
- 1 head cauliflower (about 4-5 cups)
- corn tortillas
- favorite taco toppings: avocaodo, radishes, cilantro, sour cream, whatever you like!
Preheat oven to 425.
To make the marinade: Blend all ingredients until combined. This makes way more than you need, so you can always halve this recipe if you don’t want the extra. (BUT just so you know, it’s delicious on chicken, fish, shrimp, other vegetables, etc. I put it on everything!)
Cut the cauliflower into small florets and toss with about ½-1 cup of the marinade (see note below). Spread out on a foil-lined baking sheet and bake for 25-30 minutes, tossing once, until roasted and caramelized.
In the meantime, make the pico. Halve or quarter the cherry tomatoes depending on how big they are. Mix with diced onion, chopped cilantro and the juice of 1 lime. Add salt and pepper and combine. Keep in fridge until ready to assemble tacos.
Warm the tortillas to your liking, slice up some avocado, cut up limes, etc.
When the cauliflower is done, assemble your tacos. I like to start with 1-2 tortillas, lay down a few avocado slices and top with cauliflower and pico. Add a little more lime and you’re good to go!
The original recipe for this marinade called for vodka, but I prefer tequila. If you want to stay away from alcohol you can totally just use water or broth.
Leftover marinade will stay in the fridge well for a week, and you can also freeze it for later!
I would start with 1/2 cup of the marinade, taste a little floret and decide from there if you want to add more.