{"id":1431,"date":"2024-05-27T13:39:25","date_gmt":"2024-05-27T13:39:25","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/chipotle-roasted-cauliflower-tacos\/"},"modified":"2024-07-30T06:30:04","modified_gmt":"2024-07-30T06:30:04","slug":"chipotle-roasted-cauliflower-tacos","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/chipotle-roasted-cauliflower-tacos\/","title":{"rendered":"\u30ab\u30ea\u30d5\u30e9\u30ef\u30fc\u306e\u30c1\u30dd\u30c8\u30ec\u30fb\u30ed\u30fc\u30b9\u30c8\u30fb\u30bf\u30b3\u30b9"},"content":{"rendered":"

There\u2019s very little a can of\u00a0chipotles in adobo can\u2019t 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\u2019ll 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\u2014and for the best caramelization, skip the parchment paper.<\/p>\n

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\u00a0dairy-free alternative) for an easy spread that\u2019s perfect for slathering over warm tortillas. Garnish with sliced jalape\u00f1os (or\u00a0pickled jalape\u00f1os), sliced avocado, crisp red onion, and more cilantro to finish.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

3<\/p>\n

garlic cloves, finely grated<\/div>\n

\u00bc<\/p>\n

cup extra-virgin olive oil<\/div>\n

3<\/p>\n

Tbsp. adobo sauce from a can of chipotle chiles in adobo<\/div>\n

\u00bd<\/p>\n

tsp. ground cumin<\/div>\n

2\u00bd<\/p>\n

tsp. Diamond Crystal or 1\u00bc tsp. Morton kosher salt, divided<\/div>\n

1<\/p>\n

large head of cauliflower, cut into 2″ florets<\/div>\n

3<\/p>\n

limes, halved, divided<\/div>\n

\u00bd<\/p>\n

cup sour cream<\/div>\n

2<\/p>\n

Tbsp. finely chopped cilantro, plus leaves with tender stems for serving<\/div>\n

12<\/p>\n

warmed corn tortillas<\/div>\n

1<\/p>\n

small red onion, thinly sliced<\/div>\n

1<\/p>\n

small jalape\u00f1o, thinly sliced<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Preheat oven to 425\u00b0. Mix 3 garlic cloves, finely grated<\/strong>, \u00bc cup extra-virgin olive oil<\/strong>, 3 Tbsp. adobo sauce from a can of chipotle chiles in adobo<\/strong>, \u00bd tsp. ground cumin<\/strong>, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt<\/strong> in a large bowl. Add 1 large head of cauliflower, cut into 2″ florets<\/strong>; toss to coat. Arrange on a rimmed baking sheet in a single layer and roast, tossing halfway through, until golden brown and crisp-tender, 25\u201330 minutes.<\/p>\n

    Step 2<\/h4>\n

    Meanwhile, squeeze juice from 1 lime<\/strong> into a small bowl. Add \u00bd cup sour cream<\/strong>, 2 Tbsp. finely chopped cilantro<\/strong>, and remaining \u00bd tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt<\/strong>; mix well. Set lime sour cream aside.<\/p>\n

    Step 3<\/h4>\n

    Remove cauliflower from oven and squeeze juice from 1 lime<\/strong> over. Cut remaining 1 lime<\/strong> into wedges.<\/p>\n

    Step 4<\/h4>\n

    Spoon some reserved lime sour cream over 12 warmed corn tortillas<\/strong>. Top with some cauliflower florets, 1 small red onion, thinly sliced<\/strong>, 1 small jalape\u00f1o, thinly sliced<\/strong>, and cilantro leaves with tender stems<\/strong>. Serve with lime wedges for squeezing over.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    There\u2019s very little a can of\u00a0chipotles in adobo can\u2019t 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\u2019ll use to coat the cauliflower florets before roasting them on high heat. Trim the cauliflower into […]<\/p>\n","protected":false},"author":2,"featured_media":1432,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1431","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1431","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1431"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1431\/revisions"}],"predecessor-version":[{"id":5111,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1431\/revisions\/5111"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1432"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}