There’s very little a can of chipotles in adobo can’t make 10x more delicious, including this recipe for cauliflower tacos. Here we use just the spicy, smoky sauce in the can to form the base of a flavorful paste you’ll use to coat the cauliflower florets before roasting them on high heat. Trim the cauliflower into 2″ pieces for tender florets that retain a substantial satisfying bite and crispy edges—and for the best caramelization, skip the parchment paper.
While the cauliflower roasts, stir chopped fresh cilantro and lime juice into sour cream (you can also use Mexican crema, Greek yogurt, or your favorite dairy-free alternative) for an easy spread that’s perfect for slathering over warm tortillas. Garnish with sliced jalapeños (or pickled jalapeños), sliced avocado, crisp red onion, and more cilantro to finish.
Serve these vegetarian tacos with a red cabbage slaw and refried black beans or guacamole and chips for a complete meal. For more ideas, check out our favorite taco recipes.
