Going vegetarian for Lent? Try these 7 delicious dishes
ROASTED CAULIFLOWER TACOS WITH CHIPOTLE CREAM
PG tested
When smokey chipotle peppers in adobo sauce is added to roasted cauliflower, you’ve got the makings of a pretty terrific vegetarian (and gluten-free) taco. Be sure to use good-quality corn tortillas.
For tacos
1 medium head cauliflower, cut into small florets
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
2 chipotle peppers from canned chipotles in adobo sauce
8 corn tortillas, warmed or grilled
1 medium avocado, sliced
Cilantro
1 lime, sliced
For chipotle cream
7 ounces full-fat Greek yogurt
1 chipotle pepper, from can used above
1 small garlic clove 1 teaspoon fresh lime juice, plus more to taste
1 teaspoon extra-virgin olive oil
1 teaspoon honey Sea salt and freshly ground black pepper Preheat oven to 400 degrees.
Line a large baking sheet with parchment paper. Add cauliflower and drizzle with olive oil and a pinch of salt and pepper. Toss to combine. Working over the baking sheet, use your hands to break up 2 chipotle peppers, along with some of the adobo sauce. Toss again to coat the cauliflower and roast for 25 to 30 minutes or until golden brown.
Make chipotle yogurt
sauce: In a small food processor (I used an immersion blender), combine yogurt, chipotle pepper, garlic, lime juice, olive oil, honey and a pinch of salt and pepper. Blend until smooth. Taste and adjust seasonings, adding more salt, pepper and lime juice as desired.
Fill each tortilla with a spoonful of sauce, the roasted cauliflower, and a slice of avocado. Serve with cilantro and lime slices on the side.
Serves 4.