Tacos de Coliflor Rostizada con Chipotle y Ensalada de Col Morada

Details

• Author: CuisineSavvy
• Cuisine: Mexican
• Course: Main Course
• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Diet: Vegan
• Tags: vegan, gluten-free, Mexican BBQ, tacos, cauliflower, chipotle, weeknight dinner, plant-based, dairy-free, egg-free

Nutritional Values

Gluten-free, dairy-free, egg-free. Rich in fibre, vitamin C, and antioxidants from cauliflower, purple cabbage, and carrot. Corn tortillas provide complex carbohydrates. Moderate healthy fats from plant-based oil and vegan mayo.

Not available.

Tacos de Coliflor Rostizada con Chipotle y Ensalada de Col Morada

Smoky chipotle-roasted cauliflower florets piled into warm corn tortillas and topped with a vibrant purple-cabbage and carrot slaw dressed in creamy vegan lime-chipotle mayo. This fully plant-based take on a Mexican street-food classic brings bold BBQ flavour, satisfying crunch, and a stunning colour contrast to the table — all in under 35 minutes.

Ingredients
[ ] 1 cabeza grande de coliflor, cortada en floretes medianos
[ ] 3 cucharadas de aceite vegetal
[ ] 2 cucharadas de jugo de limón verde (lime), recién exprimido
[ ] 1 cucharadita de chile chipotle en polvo
[ ] 1 cucharadita de ajo en polvo
[ ] 1 cucharadita de sal
[ ] 2 tazas de col morada, rebanada muy delgada
[ ] 1 zanahoria grande, rallada
[ ] ¼ de taza de mayonesa vegana
[ ] 1 cucharada de jugo de limón verde (lime), recién exprimido
[ ] ½ cucharadita de chile chipotle en polvo
[ ] Sal al gusto
[ ] 8–12 tortillas de maíz, calientes
[ ] Limón verde en gajos, para servir
[ ] Cilantro fresco picado, al gusto (opcional)

Instructions
[ ] 1. Preheat the oven to 220 °C (425 °F) with the rack in the center position. Line a large baking sheet with parchment paper.
[ ] 2. In a large bowl, whisk together the vegetable oil, 2 tablespoons of fresh lime juice, 1 teaspoon of chipotle chile powder, the garlic powder, and 1 teaspoon of salt until combined.
[ ] 3. Add the cauliflower florets to the bowl and toss until evenly coated in the marinade.
[ ] 4. Spread the florets in a single layer on the prepared baking sheet, leaving space between them so they roast rather than steam.
[ ] 5. Roast for 20–25 minutes, flipping halfway through, until the edges are golden and lightly caramelized.
[ ] 6. While the cauliflower roasts, combine the thinly sliced purple cabbage and grated carrot in a medium bowl.
[ ] 7. In a small bowl, whisk together the vegan mayonnaise, 1 tablespoon of fresh lime juice, and ½ teaspoon of chipotle chile powder. Season with salt to taste.
[ ] 8. Pour the dressing over the cabbage and carrot, toss well to combine, and set aside.
[ ] 9. Heat the corn tortillas directly on a comal or skillet over medium-high heat, about 30 seconds per side, until flexible and lightly toasted with small char marks. Wrap them in a clean kitchen towel to keep warm.
[ ] 10. Assemble the tacos: place a generous portion of roasted cauliflower on each tortilla, top with the purple cabbage and carrot slaw, and sprinkle with chopped fresh cilantro if desired. Serve immediately with lime wedges on the side.

https://www.cuisinesavvy.com/recipe/tacos-de-coliflor-rostizada-con-chipotle-y-ensalada-de-col-morada