Roasted Cauliflower Tacos, Chipotle Mojo and Cilantro Crema

Siriusly Hungry
by Siriusly Hungry
5 serves
45 min

Roasted cauliflower tacos with chipotle mojo and cilantro crema is going to be your new Taco Tuesday fave. This one definitely deserves to go into the weeknight rotation for sure!

The humble cauliflower, delicious simply roasted or even raw gets the VIP treatment for this taco night. I made a rub/ marinade with cumin, oregano, garlic, onion salt and oil. Those flavors go really well together and compliment beautifully the two sauces the tacos are served with.

Mojo is a garlic sauce, made with tons of garlic, lime juice and vinegar plus oil..I added chipotle sauce to give it a nice smokey kick. Usually I buy the chipotle peppers in adobo sauce, but my grocery store didn’t have it. Instead, I bought chipotle sauce made by the same brand. If you happen to have the pepper, go ahead and use it.. its divine! One pepper will do plus some of the sauce.

Cilantro crema sounds fancy but I assure you its not. Blitz up cilantro leaves, sour cream, a little lime juice, until smooth, easy peasy. Its quite delicious and the perfect balance to the chipotle mojo. Try it on other tacos too, its not just a one trick pony 😉

These roasted cauliflower tacos with chipotle mojo and cilantro crema were an absolute hit with everyone at my house. The voracious meat eaters were beyond satisfied and asked for seconds! I mean what’s not to love?? Charred perfectly cooked veggies, Check!. Spicy garlic sauce, Check, Check!! cilantro and sour cream? Check, Check, Check!!! Literally hits all the yummy flavor profiles. Guaranteed you’ll be asked to make more as well 😉

Need more salsas for taco night? Click here for my pico de Gallo and corn salsa recipes, its delicious on these tacos too 😉

Roasted Cauliflower Tacos, Chipotle Mojo and Cilantro Crema
Recipe details
  • 5  serves
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • Cauliflower
  • 1 large head of cauliflower, cut into bite sized florets
  • 3 cloves of garlic, minced or grated
  • 1 Tbsp of ground cumin
  • 1 Tbsp of crushed oregano
  • 1 Tbsp onion salt
  • 1/2 tsp kosher salt
  • 1/4 cup extra virgin olive oil
  • Chipotle Mojo
  • 1/4 cup of neutral oil
  • 7-8 cloves garlic, smashed, peels removed
  • Juice of 1 lime
  • 1/3 cup of Apple Cider Vinegar
  • 5 Tbsp chipotle sauce, about half the can
  • 1 tsp kosher salt
  • Cilantro Crema
  • 1 cup sour cream
  • 1/4 cup packed cilantro leaves
  • juice of 1/4 lime
  • salt to taste
  • Serve with
  • Charred corn tortillas
  • Finely shredded kale or greens of choice
  • Finely diced red onions and jalapeños, optional

Preheat your oven to 375°F
Combine all the ingredients for the cauliflower in a small bowl
Add the marinade/rub to the caulflower. Make sure its all coated and let this marinate for a few minutes.
In the mean time make the crema by adding all ingredients to a blender. Blend well, adjust seasoning with salt. 1/4 tsp at a time until it tastes good to you. Set the crema aside, it can sit in the fridge while we cook the rest of the meal
Time to make the mojo. Place a small pan over medium heat and add the oil. When the oil is hot, not scalding hot, just hot. Turn the heat off. we're not cooking the garlic just heating it up.
Add the smashed garlic to the hot oil and stir for 30 seconds or so.. until its fragrant. Now add the lime juice and the vinegar. Transfer the mojo to a blender and add the chipotle sauce and salt. blend until smooth. set the mojo aside.
Back to the cauliflower...Oil up a sheet pan and add the cauliflower to it. Transfer to the oven and bake for 30 minutes.
This would be a great time to char those tortillas, shred your greens and dice your onions and jalapeños, if using.
Once the cauliflower is done, its time to assemble. Lay some greens on the tortilla, next up is the cauliflower, then the chipolte mojo and cilantro crema and finally the diced red onions and jalapeño
Siriusly Hungry
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