Turmeric Roasted Cauliflower Tacos with Chipotle Mayo
User Reviews
4.9
Turmeric Roasted Cauliflower Tacos with Chipotle Mayo
Description
This recipe starts with trimming and cutting cauliflower into uniform florets, which get tossed with turmeric, salt, black pepper, and olive oil. Roasting at 400°F caramelizes the edges, giving a toasty flavor and tender yet slightly crisp texture. The turmeric provides a gentle warm color and mild aromatic note without overpowering the dish.
The chipotle mayo is a blend of mayonnaise, lime juice, water, salt, chili powder, and chipotle peppers in adobo, which adds a smoky, spicy creaminess. The slaw made from red and green cabbage, red onion, carrot, cilantro, and fresh lime juice offers a crisp, tangy contrast. Corn tortillas are warmed and filled with the roasted cauliflower, slaw, chipotle mayo, and avocado cubes, with lime wedges served alongside for brightness.
This combination results in vegetarian (and easily vegan by swapping mayo) tacos with varied textures and subtle spices, suitable for casual meals or gatherings.
Cauliflower and chipotle mayo can be prepared in advance; roasted cauliflower keeps refrigerated 3-4 days, and the mayo 2-3 days, saving time on serving days. Pickled onions made with apple cider vinegar, salt, sugar, and water enhance the slaw when allowed to rest a day.
Ingredients
- 1 cauliflower cut into 1-inch florets (1½ pounds cut or 5 cups, head
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper ground
- ¾ teaspoon Turmeric ground
- ¼ cup olive oil
Chipotle Mayo
- ½ cup mayonnaise use vegan mayo for vegan tacos
- 1 tablespoon water
- 2 teaspoons lime juice
- ⅛ teaspoon kosher salt more to taste
- ½ teaspoon chili powder
- 2 canned chipotle peppers **
Slaw
- 1 cup red cabbage finely chopped
- 1 cup green cabbage finely chopped
- ½ cup red onion thinly sliced
- 2 carrot grated
- ¼ cup cilantro finely chopped
- 2 teaspoons lime juice fresh
To Serve:
- 10 corn tortillas small
- 1 avocado cubed
- lime wedges
Instructions
- Cut the cauliflower into small 1 inch florets. When cutting the cauliflower, first remove all the excess outer layer of thick stems, leaves and trim the main stem. Then cut the cauliflower starting from the bottom of the stem so florets almost start to fall off. This will make sure that you have a minimal crumbly mess. Then cut the florets into smaller 1-inch pieces.
- Place the cauliflower in a large mixing bowl and add turmeric, salt, black pepper, and oil. Mix well and spread evenly in a single layer on a parchment-lined baking tray. Roast cauliflower in a preheated oven at 400 degrees for 15 to 20 minutes or until the cauliflower starts to turn golden brown on the edges.
Sauce - Here are 2 of my favorite sauce recipes that like to serve with these tacos:
- 1. Cilantro jalapeño sauce AKA Crack Sauce from one of my favorite blogs thechutneylife
- 2. Homemade Chipotle Mayo. To make this simply add mayo, water, lime juice, salt, chili powder, and chipotle chili to a blender and blend until smooth. I use canned chipotle chili in adobo sauce and pick out just the chilies. I add 1 to 2 chiles in this recipe but you can add more or less depending on the spice level you like. If you do not have canned chipotle chili you can also use 1 to 2 teaspoons of chipotle chili powder.
Cabbage Slaw
- Make the cabbage slaw by mixing red cabbage, green cabbage, red onions, carrots, and cilantro in a bowl. Add some fresh lime juice to brighten up the flavors.
Assemble the tacos
- Next, warm the tortillas either on a pan, grill or directly on the stovetop. I prefer the stovetop method as it results in slightly charred but smokey tortillas. Using tongs hold the tortilla directly on the flame and cook each side for 10 to 15 seconds.
- To assemble the tacos, place 2 to 3 spoonful of roasted cauliflower on the tortilla. Add cabbage slaw, avocados, pickled onions, and drizzle the spicy sauce on top. Serve immediately with a squeeze of fresh lime.
Notes
- Canned chipotle peppers can be substituted with smoked paprika and chipotle powder if unavailable.
- To make pickled onions, soak thinly sliced red onions in a mixture of hot water, apple cider vinegar, salt, and sugar; refrigerate for best flavor and up to 3-4 days storage.
- For vegan tacos, use vegan mayonnaise to prepare the chipotle mayo.
- Use corn tortillas for a gluten-free taco option.
- Cauliflower can be roasted ahead and stored refrigerated for several days without loss of quality.
- Chipotle mayo keeps well chilled for 2 to 3 days, allowing advance preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 9mg | 3% |
| Sodium | 1055mg | 44% |
| Potassium | 773mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 2737IU | 55% |
| Vitamin C | 78mg | 87% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
