Cauliflower Tacos with Chipotle Tahini Sauce
These flavor-packed vegan tacos are made with roasted cauliflower drizzled in a smoky chipotle tahini sauce.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoons extra virgin olive oil (divided)
- 12 corn tortillas
- cilantro, onion, chilis (optional garnish to serve)
- 1 head cauliflower (cored and cut into bite-sized pieces)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne (optional)
- 1/4 cup tahini
- 2 chipotle peppers in adobo sauce (minced)
- 1 clove garlic (minced)
- 1/2 teaspoon salt
- warm water (to thin)
Instructions
- 1
Begin by roasting the cauliflower. Pre-heat oven to 450 degrees. Toss the cauliflower with olive oil, salt, cumin, smoked paprika and cayenne on a baking sheet then roast until golden brown, about 20 minutes.
- 2
While the cauliflower is roasting, make the chipotle sauce by whisking together the tahini, chipotle peppers, garlic and salt in a small bowl. Gradually add warm water, 1 tablespoon at a time, until you've reached desired consistency. Check for seasoning and add a little extra salt if needed.
- 3
Warm the tortillas on a hot griddle drizzled with olive oil. Heat for 90 seconds per side, flipping once. Keep tortillas warm by covering with a towel until you're ready to begin assembling tacos.
- 4
To assemble tacos, fill each tortilla with roasted cauliflower and drizzle with chipotle tahini sauce. Top with optional garnishes to serve.