Recipe: Chipotle-Lime Cauliflower Tacos




Chipotle-Lime Cauliflower Tacos

Prep time: 20 minutes Total time: 40 minutes Yield: 8 tacos


¼ cup lime juice (from about 2 limes)

1-2 tablespoons chipotles in adobo sauce, chopped (see Tips)

1 tablespoon honey

2 cloves garlic

½ teaspoon salt

1 small head cauliflower (see Tips), cut into bite-sized pieces

1 small red onion, halved and thinly sliced

1 can (15 ounces) refried black beans, warmed

8 corn tortillas, warmed

½ cup queso fresco or feta cheese, crumbled

Sliced red cabbage, fresh cilantro, guacamole, jalapeño slices and/or lime wedges for serving


  1. Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil.
  2. Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl, add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion on top.
  3. Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes.
  4. Serve the vegetables and beans in tortillas, topped with cheese and garnished with cabbage, cilantro, guacamole, jalapeños and/or lime wedges.


  • Look for small cans of chipotle peppers in adobo sauce near other Mexican ingredients in supermarkets. Once opened, refrigerate for up to two weeks or freeze for up to six months.
  • To prep cauliflower: Remove any outer leaves. Turn head upside down and, holding the knife at a 45-degree angle, slice around the stem to remove the florets. Then, cut or slice florets to desired sizes.

Nutrition information

Serving size: 2 tacos

Calories: 288

Fat: 7 g

Carbohydrates: 48 g

Protein: 12 g

Fiber: 11 g

Sodium: 613 mg

Potassium: 662 mg