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roasted cauliflower tacos with chipotle cream from the love and lemons cookbook


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Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio


  • 1 medium head cauliflower, cut into small florets
  • Extra-virgin olive oil, for drizzling
  • 2 chipotle peppers from canned chipotles in adobo sauce
  • 8 tortillas, warmed or grilled
  • 1 medium avocado, sliced
  • Cilantro
  • 1 lime, sliced
  • Sea salt and freshly ground black pepper

Chipotle Yogurt Sauce

  • 7 ounces (200 g) full-fat Greek yogurt (ed note: I used Kite Hill brand plain yogurt)
  • 1 chipotle pepper (from the can used above)
  • 1 small garlic clove
  • 1 teaspoon (5 mL) fresh lime juice, plus more to taste
  • 1 teaspoon (5 mL) extra-virgin olive oil
  • 1 teaspoon (5 mL) honey (ed note: I used raw agave syrup)
  • Sea salt and freshly ground black pepper


  1. Preheat the oven to 400°F (200°C).
  2. Line a large baking sheet with parchment paper. 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 to 30 minutes, or until golden brown.
  3. Make the chipotle yogurt sauce: In a small food processor, combine the yogurt, chipotle pepper, garlic, lime juice, olive oil, honey, and a pinch of salt. Blend until smooth. Taste and adjust the seasoning, adding more salt, pepper, and lime juice as desired.
  4. 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.

VEGAN: Make the chipotle sauce with sun “cheese” (may be found on page 286 in the cookbook) and skip the honey | GLUTEN-FREE