Chipotle Cauliflower Tacos

• porcje: 3 servings
• czas aktywny: 15 minutes
• całkowity czas: 50 minutes

Składniki

3 Tbsp olive oil

2 Tbsp adobo sauce (from a can of chipotle chiles in adobo)

2 tsp honey

1/2 tsp paprika

1/2 tsp ground cumin

3/4 tsp kosher salt, divided

1 medium head cauliflower, sliced into 1" florets (about 5–6 cups)

2 cups shaved red cabbage

1/3 cup chopped cilantro

2 Tbsp fresh lime juice

6 tortillas, warmed

1 medium ripe avocado, sliced

1/3 cup plain full-fat Greek yogurt

1 garlic clove, minced

Wskazówki

1. Preheat oven to 425°F. In a large bowl, combine olive oil, adobo sauce, honey, paprika, cumin, and 1/2 tsp salt; mix well. Add cauliflower florets and toss to coat.

2. Arrange cauliflower on a large rimmed baking sheet (coated with parchment, if desired, for easy cleanup) in a single layer and roast, tossing halfway through, until golden brown and crisp-tender, about 30 to 35 minutes.

3. Meanwhile, prepare slaw by combining cabbage, cilantro, lime juice, and remaining 1/4 tsp salt in a medium bowl; toss well. (The slaw will slightly soften as it sits.)

4. Prepare Garlic Aioli by combining yogurt and grated garlic in a small bowl; mix well.

5. Assemble tacos by spreading Garlic Aioli on each heated tortilla. Top with chipotle-roasted cauliflower, slaw, and sliced avocado.

Wartości Odżywcze

• Wielkość Porcji: 2 tacos
• Kalorie: 460 kcal
• Tłuszcz Całkowity: 25 g
• Tłuszcz Nasycony: 4 g
• Sód: 725 mg
• Węglowodany Całkowite: 50 g
• Błonnik Pokarmowy: 12 g
• Cukry Całkowite: 12 g
• Białko: 13 g