Chipotle-Lime Cauliflower Tacos

Ingredients

• ¼ cup lime juice (from about 2 limes)

• 1-2 tbsp chopped chipotles in adobo sauce (see Tips)

• 1 tbsp honey

• 2 cloves garlic

• ½ tsp salt

• 1 small head cauliflower (see Tips), cut into bite-size pieces

• 1 small red onion, halved and thinly sliced

• 1 (15-ounce) can refried black beans, warmed

• 8 corn tortillas, warmed

• ½ cup crumbled feta cheese

• Sliced red cabbage, fresh cilantro, guacamole, jalapeño slices and/or lime wedges for serving

Directions

1. Preheat oven to 450°F. Line a large rimmed baking sheet with foil.

2. Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl, add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion on top.

3. Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes.

4. Serve the vegetables and beans in tortillas, topped with cheese and garnished with cabbage, cilantro, guacamole, jalapeños and/or lime wedges.

                                                                                           Tips: Look for small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.                                                                                                                              To prep cauliflower: Remove any outer leaves. Cut off the stem. Turn head upside down and, holding the knife at a 45-degree angle, slice around the stem to remove the core from center of head. Cut the head into large florets. Then, cut or slice florets to desired sizes.

    

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