Roasted Cauliflower Taco, with Chipotle Peach Sauce

Apr 29, 2020 | Recipes

Ingredients:

  • 1 head cauliflower, rinsed and cut into florets
  • 2 tablespoons grapeseed oil
  • 2 garlic cloves, minced

For the Mexican Spice Rub:

  • 2 Tbsp Chili Powder
  • 1 TSBP Paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • ¼ tsp chipotle powder
  • 1/2 tsp oregano leaves
  • 1 tsp cumin powder

For the Chipotle Peach Sauce:

  • ½ cup mayonnaise (vegan option: use vegan mayo)
  • 1/4 teaspoon chipotle powder
  • 1 garlic, minced
  • Canned peaches, rinsed and drained

Toppings:

  • 2 avocados, cut into slices
  • 2 tbsp of cotija cheese
  • Cilantro, finely chopped
  • Red onions, finely diced
  • 1 lime, quartered
  • 12 flour tortillas

Directions

  1. Preheat oven to 400 degrees Fahrenheit (F).
  2. Make Mexican Spice Rub by combining all ingredients in a bowl and set aside.
  3. Next rinse and cut cauliflower into florets, removing all but one inch of the stems. Place florets on a rimmed baking sheet. Toss with oil and half of the Mexican Spice Rub mixture. Add more if you need more to coat.
  4. Next roast cauliflower at 400 F for approximately 20 -25 minutes, or until cauliflower can be easily pierced with a fork and ends are slightly charred. Take pan out of oven, add 1 minced garlic clove to pan stir with cauliflower. Add a pinch of salt and let cool.
  5. While cauliflower is roasting, make peach puree for chipotle peach sauce by adding 1 can drained and rinsed peaches to a blender. Blend on high until puree is formed.
  6. Next combine mayonnaise, chipotle powder, remaining garlic clove, and 4 tablespoons peach puree into a small bowl and stir to combine. Season with a pinch of salt. If to spicy add some apple cider vinegar.
  7. To assemble street tacos: add roasted cauliflower to flour tortillas, then top with avocado slices, cilantro, red onions, lime juice, and chipotle peach sauce, and cotija cheese.