Chipotle-Lime Cauliflower Tacos

In this vegetarian taco recipe, cauliflower is tossed with a smoky-tangy sauce made with honey, lime juice and chipotles in adobo sauce before being roasted. Serve with more hot sauce, if desired.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• ¼ cup lime juice (from about 2 limes)
• 1-2 tablespoons chopped chipotles in adobo sauce
• 1 tablespoon honey
• 2 cloves garlic
• ½ teaspoon salt
• 1 small head cauliflower, cut into bite-size pieces
• 1 small red onion, halved and thinly sliced
• 1 15-ounce can refried black beans, warmed
• 8 corn tortillas, warmed
• ½ cup crumbled queso fresco or feta cheese
• Sliced red cabbage, fresh cilantro, guacamole, jalapeño slices and/or lime wedges for serving

Directions

1. Preheat oven to 450°F. 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.

Nutritional Information

Per Serving: 288 Calories, Total Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 11 mg, Carbohydrates: 48 g, Fiber: 11 g, Total Sugars: 7 g, Added Sugars: 4 g, Protein: 12 g, Sodium: 613 mg, Potassium: 662 mg, Folate: 46 mcg, Calcium: 186 mg

© Dotdash Meredith. All rights reserved. Used with permission.

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