Ancho-Lime Roasted Cauliflower Tacos with Chipotle Crema

Why You’ll Love This Recipe

• Big flavor, simple steps: ancho–lime roasted florets bring smoky, citrusy depth with minimal fuss.
• Balanced textures: charred edges, crunchy slaw, creamy avocado, and a tangy, silky crema.
• Weeknight-friendly: most components mix while the cauliflower roasts.
• Flexible and crowd-pleasing: easy to make vegetarian, vegan, or spicier to taste.

Grocery List

• Produce: 1 large cauliflower, 1 small red onion, 1/2 small green cabbage, 1 large carrot, 2 scallions, 2 limes, 1 ripe avocado, 1 bunch cilantro, 2 garlic cloves (or garlic powder)
• Dairy: Plain Greek yogurt (2/3 cup), optional mayonnaise
• Pantry: Small corn tortillas (10), chipotle in adobo, ancho chile powder, ground cumin, smoked paprika, apple cider vinegar, olive oil, honey or sugar, kosher salt, black pepper

Full Ingredients

Roasted Ancho–Lime Cauliflower

• 1 large head cauliflower (about 2 lb), cut into 1.5-inch florets
• 3 tbsp extra-virgin olive oil
• Zest of 1 lime
• 2 tbsp fresh lime juice
• 2 tsp ancho chile powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 garlic cloves, finely grated (or 1/2 tsp garlic powder)
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Quick Pickled Red Onions

• 1 small red onion, very thinly sliced
• 1/2 cup apple cider vinegar
• 1/2 cup hot water
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• Optional: 4 black peppercorns or a pinch of red pepper flakes

Crunchy Lime Slaw

• 3 cups finely shredded green cabbage (about 1/2 small head)
• 1 large carrot, julienned or shredded (about 1 cup)
• 2 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro (leaves and tender stems)
• 2 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt, plus pepper to taste
• Optional: 1/2 tsp honey or sugar to balance

Chipotle–Yogurt Crema

• 2/3 cup plain Greek yogurt (whole milk or 2%)
• 1 tbsp mayonnaise (optional, for silkiness)
• 1 chipotle pepper in adobo, minced
• 2 tsp adobo sauce (from the can)
• 1 tbsp fresh lime juice
• 1 tsp honey
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 1–2 tbsp water, to thin to a drizzle

To Serve

• 10 small corn tortillas
• 1 ripe avocado, sliced
• 1/2 cup fresh cilantro leaves
• Lime wedges
• Optional: your favorite hot sauce

Step-by-Step Instructions

Step 1: Quick-pickle the onions and preheat the oven

Heat the oven to 450°F with a rack in the center. In a heatproof jar or bowl, combine the apple cider vinegar, hot water, sugar, and salt; stir to dissolve. Add the sliced red onion (and peppercorns or red pepper flakes if using), press down to submerge, and let sit at room temperature while you cook (minimum 20 minutes).

Step 2: Make the chipotle–yogurt crema

In a small bowl, whisk together the yogurt, mayonnaise (if using), minced chipotle, adobo sauce, lime juice, honey, garlic powder, and salt. Add 1–2 tablespoons of water, a little at a time, until it’s a pourable drizzle. Refrigerate until serving.

Step 3: Toss the crunchy lime slaw

In a large bowl, combine the shredded cabbage, carrot, scallions, and cilantro. Add the lime juice, olive oil, salt, a few grinds of pepper, and the optional honey or sugar. Toss until the vegetables are lightly coated and crisp. Set aside.

Step 4: Season and roast the cauliflower

On a rimmed baking sheet, toss the cauliflower florets with olive oil, lime zest, lime juice, ancho chile powder, cumin, smoked paprika, garlic, salt, and pepper until evenly coated. Spread into a single layer with space between pieces. Roast for 22–25 minutes, flipping once at the 12-minute mark, until edges are deeply browned and the stems are tender. If you want extra char, broil for 1–2 minutes, watching closely.

Step 5: Warm the tortillas

While the cauliflower roasts, warm the tortillas in a dry skillet over medium heat for 30–45 seconds per side until pliable with light char spots, or briefly over a gas flame with tongs. Stack and wrap in a clean towel to keep warm.

Step 6: Prep garnishes

Slice the avocado. Drain the pickled onions. Set out cilantro leaves, lime wedges, and hot sauce if using.

Step 7: Assemble and serve

Layer each warm tortilla with a scoop of slaw and a few roasted cauliflower florets. Add avocado slices and a tangle of pickled onions. Drizzle generously with chipotle–yogurt crema, sprinkle with cilantro, and finish with a squeeze of lime. Serve immediately.

Pro Tips

• For maximum char, don’t crowd the pan. Use two sheets if needed so the cauliflower roasts instead of steams.
• Dry your florets well after washing; moisture prevents browning.
• Warm tortillas right before serving and keep them wrapped so they stay soft and pliable.
• Adjust heat: add extra adobo to the crema or a pinch of cayenne to the cauliflower if you like it spicier.
• Zest the lime before juicing to capture all that bright aroma without fighting slippery peels.

Variations

• Vegan: Use a plant-based yogurt or cashew-lime crema (blend 1/2 cup soaked cashews with lime juice, water, chipotle, and salt).
• Protein boost: Add spiced black beans or crispy chickpeas to the tacos.
• Cheesy finish: Crumble queso fresco on top for a salty, creamy pop.

Storage & Make-Ahead

Pickled onions keep in the fridge up to 2 weeks. Crema can be made 4 days ahead (stir before using). Slaw is best the day it’s made but holds well for 24 hours. Roasted cauliflower keeps 3 days; reheat on a sheet pan at 425°F for 8–10 minutes to re-crisp. Warm tortillas to order. Leftover assembled tacos are best enjoyed cold or quickly rewarmed to avoid soggy tortillas.

Nutrition (per serving)

Approximate for 1/4 of the recipe (about 2–3 tacos): 480 calories; 22 g fat; 56 g carbohydrates; 12 g protein; 11 g fiber; 820 mg sodium. Values will vary based on tortilla size, mayonnaise use, and how much pickling brine is consumed.