Easy Spicy Chipotle Cauliflower Tacos
These smoky, spicy cauliflower tacos bring bold flavors with minimal effort. Roasted cauliflower, creamy avocado, and tangy feta come together in a satisfying dish perfect for taco night.
Equipment
- Large skillet
- Small mixing bowl
- Knife and cutting board
Ingredients
- 1 large head cauliflower
- 1 medium red onion
- Kosher salt to taste
- 1 chipotle pepper from a can of chipotles in adobo, minced
- 2 teaspoons adobo sauce
- 1 bunch fresh cilantro leaves and tender stems only
- 2 limes
- 1 large ripe avocado
- 3 tablespoons neutral oil plus more if needed
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 12 6-inch corn tortillas
- 2 ounces feta cheese crumbled
Instructions
- Prepare the Cauliflower: Slice the cauliflower into 1-inch slabs, then chop into rough pieces. Dice the red onion. Place both into a large skillet, including any small cauliflower pieces that break off.
- Start Cooking: Add ½ cup water and 2 teaspoons salt to the skillet and cook over medium heat for about 8 minutes, stirring occasionally, until the cauliflower begins to soften. Remove the lid halfway through cooking to allow some moisture to evaporate.
- Prepare the Additional Ingredients: While the cauliflower cooks, dice the chipotle pepper (removing seeds for less heat if desired) and chop enough cilantro to fill ½ cup. Halve one lime.
- Make the Avocado Mash: Dice the avocado and place it in a small bowl. Mix with the juice from the halved lime, 2 tablespoons of chopped cilantro, and a generous pinch of salt. Mash everything together until smooth.
- Roast the Cauliflower: Increase the skillet heat to medium-high. Stir and cook until any remaining moisture evaporates, about 1 minute. Add the neutral oil and continue cooking for 3 to 5 minutes, stirring often, until the cauliflower begins to brown. Mix in the diced chipotle pepper, adobo sauce, paprika, and cumin. Cook for another 3 to 5 minutes until the cauliflower turns golden brown. If the pan looks dry, add a little more oil. Remove from heat and stir in ¼ cup of cilantro.
- Warm the Tortillas: If using a gas stove, place the tortillas directly over a burner set to medium heat, cooking each side for about 15–20 seconds until lightly charred. If using an electric stove, warm tortillas in a dry skillet over medium-high heat.
- Assemble the Tacos: Spread a layer of mashed avocado on each tortilla, add the roasted cauliflower mixture, and sprinkle feta cheese on top. Slice the remaining lime into wedges and serve alongside the tacos for squeezing.
Tried this recipe?Let us know how it was!