Roasted cauliflower tacos with chipotle cream recipe

A deliciously fresh feast, bright with Mexican spice and cooling avocado and lime.

Serves: 4

Ingredients

1 head cauliflower, cut into small florets

Extra virgin olive oil, for drizzling

Sea salt and freshly ground black pepper

2 chipotle chillies from tinned chipotles in adobo sauce

8 tortillas, warmed or grilled

1 avocado, seeded, peeled and sliced

1 lime, cut into wedges

Coriander and sliced spring onion, to serve

Chipotle cream

200 g full-fat plain Greek-style yoghurt

1 chipotle chilli (from the tin used above)

1 small clove garlic

1 teaspoon fresh lime juice, plus extra to taste

1 teaspoon extra virgin olive oil

1 teaspoon honey

Sea salt and freshly ground black pepper

Method

1. Preheat the oven to 200°C.

2. Line a large baking tray with baking paper. Add the cauliflower, drizzle with olive oil and season with a pinch of salt and pepper. Toss to combine. Working over the baking tray, use your hands to break up 2 chipotle chillies, along with some of the adobo sauce. Toss again to coat the cauliflower and roast for 25-30 minutes or until golden brown.

3. Make the chipotle cream: In a small food processor, combine the yoghurt, chipotle chilli, garlic, lime juice, olive oil, honey and a pinch of salt. Blend until smooth. Taste and adjust the seasonings, adding more salt, pepper and lime juice, as desired.

4. Fill each tortilla with a spoonful of chipotle cream, the roasted cauliflower and a slice of avocado. Serve with the lime wedges, coriander and spring onion on the side.

Recipe from The Love and Lemons Cookbook by Jeanine Donofrio, published by Penguin Books Australia.

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