Spicy Cauliflower Tacos

Time: 40 minutes

Serves: 12

INGREDIENTS

For the roasted cauliflower:

1 small head of cauliflower, broken into bite-sized florets

2 chipotle peppers in adobo sauce

2 tablespoons adobo sauce

½ cup plain vegan yogurt

1 garlic clove

1 tablespoon maple syrup

1 teaspoon salt

1 teaspoon paprika

For the avocado crema:

2 ripe avocados, peeled and pitted

½ cup plain vegan yogurt

¼ cup fresh cilantro, finely chopped

Juice of 2 limes

1 garlic clove, minced

½ teaspoon salt

For serving:

12 small tortillas (or up to 15, if smaller)

Pickled onions

Chopped cilantro

Sliced jalapeños (fresh or pickled)

INSTRUCTIONS

Preheat the oven to 400°F (200°C).

In a blender or food processor, combine the chipotle peppers, adobo sauce, vegan yogurt, garlic, maple syrup, salt, and paprika. Blend until smooth and creamy.

Place the cauliflower florets in a large bowl and pour the sauce over them. Toss until all pieces are evenly coated.

Arrange the cauliflower on a parchment-lined baking sheet and roast for about 40 minutes, flipping halfway through, until tender and slightly charred on the edges.

While the cauliflower bakes, prepare the avocado crema. In a bowl, mash the avocados until smooth. Stir in yogurt, cilantro, lime juice, garlic, and salt. Mix until creamy and well combined.

Assemble the tacos: spread a spoonful of avocado crema on each tortilla, add roasted cauliflower, and top with pickled onions, cilantro, and jalapeños.

Serve warm and enjoy right away!

NUTRITION INFORMATION

Per serving (1 taco):

Calories: 190.6

Carbohydrates: 25.8 g

Protein: 4.8g, Fat: 8.5 g

Saturated Fat: 1.8 g

Polyunsaturated Fat: 1.4 g

Monounsaturated Fat: 4.3 g

Sodium: 1046.9 mg

Potassium: 368.7mg

Fiber: 5g

Sugar: 5g

Vitamin A: 96.5 IU

Vitamin C: 33.1 mg

Calcium: 93.9 mg

Iron: 1.7 mg