Categories: Mexican
Ingredients
- 1 large head cauliflower, cut into bite-size florets
- 2 tbsp. olive oil
- 1/2 tsp each sea salt, chipotle chile powder, garlic powder and evaporated cane juice
- 1/4 tsp each chile powder, ground cumin and paprika
- Pinch black pepper
- 8 6-inch corn tortillas
- Sauce:
- 1 jalapeno, seeded and roughly chopped
- 1 cup fresh cilantro
- 1/2 cup olive oil mayo
- 2 tbsp. fresh lime juice
- 1 tbsp. olive oil
- 1 garlic clove, roughly chopped
- 1/4 tsp sea salt
- Pinch black pepper
Directions
-
Preheat oven to 450. Line a large rimmed baking sheet with parchment paper. Set aside.
-
Prepare tacos: Bring a large saucepan of water to a boil. Add cauliflower and cook until just tender, 3-4 minutes. Drain well; transfer to a clean kitchen towel and pat dry. Set aside.
-
In a large bowl, stir together oil, salt, chipotle chile powder, garlic powder, cane juice, chile powder, cumin, paprika and black pepper. Add cauliflower and toss gently to coat. Arrange in a single layer on prepared sheet. Bake, turning once, until golden, 20-30 minutes.
-
Meanwhile, prepare sauce: In a blender or food processor, blend all ingredients until smooth.
-
Divide cauliflower among tortillas. Add desired toppings and drizzle with sauce, dividing evenly.