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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 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
- Preheat oven to 450°F. Line a large rimmed baking sheet with foil.
- 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.
- Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes.
- Serve the vegetables and beans in tortillas, topped with cheese and garnished with cabbage, cilantro, guacamole, jalapeños and/or lime wedges.
© Dotdash Meredith. All rights reserved. Used with permission.

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