Baja Cauliflower Tacos Recipe
chipotle mayo, cilantro chimichurri, corn guacamole, valentina's
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Ingredients
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Taco Filling
Chipotle Mayo
Cilantro Chimichurri
Corn Guacamole
Garnish
Method
Preparing the Taco Filling
- 1
Roast the Cauliflower
Preheat your oven to 425°F (220°C). Cut the cauliflower head into small florets. In a large bowl, toss the florets with olive oil, cumin, paprika, salt, and black pepper until evenly coated. Spread the cauliflower on a baking sheet in a single layer.
- 2
Bake
Bake in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly browned, stirring halfway through.
- 3
Warm the Tortillas
While the cauliflower is roasting, heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warmed and pliable.
Making the Chipotle Mayo
- 4
Mix Ingredients
In a small bowl, mix together the mayonnaise, chipotle peppers, and lime juice until smooth. Adjust seasoning with more lime juice if desired.
Preparing the Cilantro Chimichurri
- 5
Blend Ingredients
In a food processor, combine the fresh cilantro, olive oil, red wine vinegar, garlic cloves, and salt. Pulse until combined but still slightly chunky. Adjust seasoning if necessary.
Making the Corn Guacamole
- 6
Mash the Avocado
In a medium bowl, mash the avocados with a fork until creamy but still chunky. Stir in corn, lime juice, red onion, and salt to taste.
Assembling the Tacos
- 7
Build the Tacos
To assemble the tacos, place a generous amount of roasted cauliflower on each tortilla. Top with chipotle mayo, cilantro chimichurri, and corn guacamole. Drizzle with Valentina's hot sauce and serve with lime wedges on the side.
