What you’ll need:
- 1 medium head cauliflower, cut into small florets
- Extra virgin olive oil for drizzle
- 2 chipotle peppers from canned chipotles in adobo sauce
- 8 tortillas warmed or grilled
- 1 medium avocado, sliced
- 1 lime, sliced
- Sea salt and freshly ground black pepper
Chipotle Yogurt Sauce
- 7 oz full fat Greek yogurt
- 1 choptle pepper (from the can used above)
- 1 small garlic clove
- 1 teaspoon fresh lime juice, plus more to taste
- 1 teaspoon extra virgin olive oil
- 1 teaspoon honey
- Sea salt and freshly ground black pepper
Directions:
Preheat the oven to 400F:
Line a large baking sheet with parchment paper (I didn’t have parchment so I used foil). Add the cauliflower and drizzle with olive oil and a pinch of salt and pepper. Toss to combine. Working over the baking sheet, use your hands to break up 2 chipotle peppers, along with some of the adobo sauce. Toss again to coat the cauliflower and roast for 25-30 minutes, or until golden brown.
Make the chipotle yogurt sauce: In a small food processor [i used my vitamix] combine the yogurt, chipotle pepper, garlic, lime juice, olive oil, honey, and a pinch of salt. Blend until smooth. Taste and adjust the seasonings adding more salt, pepper, and lime juice as desired.
Fill each tortilla with a spoonful of sauce, the roasted cauliflower, and a slice of avocado. Serve with the cilantro and lime slices on the side.
This recipe was so easy and also the first time I have ever cooked with chipotle peppers! And note to self: if you are a meet water you could always cook some organic chicken or steak with the chipotle peppers and lime juice! Good luck!
I found this recipe at Love & Lemons.
newtritionsavvysarah 