Bring on the fiesta!!!
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.
Preheat oven to 450 degrees 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.
Tips: Look for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.
To prep cauliflower: Remove any outer leaves. Cut off the stem. Turn head upside down and, holding the knife at a 45-degree angle, slice around the stem to remove the core from center of head. Cut the head into large florets. Then, cut or slice florets to desired sizes.
Serving Size: 2 Tacos Each
288 calories; 6.5 g total fat; 2.3 g saturated fat; 11 mg cholesterol; 613 mg sodium. 662 mg potassium; 47.9 g carbohydrates; 10.6 g fiber; 7 g sugar; 12 g protein; 132 IU vitamin a iu; 38 mg vitamin c; 46 mcg folate; 186 mg calcium; 3 mg iron; 93 mg magnesium; 4 g added sugar;
2 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 1/2 Lean Meat, 1/2 High-Fat Meat