Spicy Mexican Grilled Cauliflower "Chicken" with Carrots and Broccoli

Spicy Mexican Grilled Cauliflower "Chicken" with Carrots and Broccoli

A bold, smoky, and fiery plant-based take on grilled Mexican-spiced "chicken." Whole cauliflower steaks and florets stand in for chicken pieces, marinated in a punchy chipotle-ancho chili paste with cumin, smoked paprika, and lime, then charred over an open BBQ flame alongside caramelized carrots and broccoli. Fresh jalapeños and cilantro finish the dish with brightness and heat. 100% vegan, totally satisfying, and packed with flavor from every angle.

Ingredients
[ ] 1 large head cauliflower, cut into thick steaks and large florets (chicken substitute)
[ ] 2 chipotle peppers in adobo sauce, minced, plus 2 tbsp adobo sauce
[ ] 2 tsp ancho chili powder
[ ] 2 tsp ground cumin
[ ] 2 tsp smoked paprika
[ ] ½ tsp cayenne pepper (adjust to heat preference)
[ ] 4 cloves garlic, minced
[ ] 3 tbsp fresh lime juice (about 2 limes), plus lime wedges to serve
[ ] 3 tbsp olive oil
[ ] 1 tsp salt
[ ] ½ tsp black pepper
[ ] 3 medium carrots, peeled and halved lengthwise
[ ] 1 large head broccoli, cut into large florets
[ ] 2 fresh jalapeños, thinly sliced
[ ] Large handful fresh cilantro, roughly chopped

Instructions
[ ] 1. In a large bowl, whisk together the minced chipotle peppers, adobo sauce, ancho chili powder, cumin, smoked paprika, cayenne pepper, minced garlic, lime juice, olive oil, salt, and black pepper until well combined.
[ ] 2. Add the cauliflower steaks and florets, halved carrots, and broccoli florets to the bowl. Toss thoroughly to coat every surface in the marinade.
[ ] 3. Set aside to marinate for at least 5 minutes while you preheat the grill, or up to 2 hours in the fridge for deeper flavor.
[ ] 4. Heat the BBQ grill to medium-high heat (around 200–220°C / 400–430°F). Lightly brush the grates with oil to prevent sticking.
[ ] 5. Place the marinated carrot halves on the grill. Cook for 5–6 minutes per side until tender with strong char marks. Transfer to a serving platter and tent loosely with foil.
[ ] 6. Place the cauliflower steaks and larger florets on the grill. Cook for 4–5 minutes per side, pressing gently with a spatula, until deep char marks form and the cauliflower is tender but not mushy. Transfer to the platter with the carrots.
[ ] 7. Add the broccoli florets to the grill. Cook for 3–4 minutes per side until the edges are lightly charred and the stems are just tender. Transfer to the platter.
[ ] 8. Scatter the sliced fresh jalapeños over the grilled vegetables and shower generously with the roughly chopped fresh cilantro. Squeeze extra lime wedges over the top and serve immediately, family-style.

https://www.cuisinesavvy.com/recipe/spicy-mexican-grilled-cauliflower-chicken-with-carrots-and-broccoli