Roasted Cauliflower Tacos with Chiptole Cream

These Roasted Cauliflower Tacos with Chiptole Cream are an easy vegetarian and gluten free dinner!

For the Tacos:
1 medium head of cauliflower, cut into small florets
1-2 tablespoons extra-virgin olive oil
Sea salt and black pepper
2 chipotle peppers in adobo sauce
8 corn tortillas, warmed or grilled
1 medium avocado, sliced
1-2 radishes, thinly sliced
Fresh cilantro
1 lime, cut into wedges

For the Chipotle Yogurt Sauce:
7 ounces full-fat Greek yogurt
1 chipotle pepper in adobo sauce
1 garlic clove, peeled
1 tsp. fresh squeezed lime juice
1 tsp. extra-virgin olive oil
1 tsp. honey
Sea salt and black pepper

View the full recipe at Floating Kitchen →