Roasted Cauliflower Tacos, with Chipotle Peach Cream Sauce, and Mexican Street Corn.

Ingredients

• 1 head Cauliflower (cut into bite‑size florets)
• 1 pound Frozen Corn Kernels (thawed and drained)
• 2 teaspoons Olive Oil (extra‑virgin preferred)
• 1 teaspoon Chili Powder
• 0.5 large Red Onion (finely diced)
• 1 clove Garlic (minced; optional, add in last 2 minutes of roasting)
• 1/3 cup Vegan Mayonnaise (or Greek yogurt for non‑vegan version)
• 1 tablespoon Lime Juice (juice of half a lime)
• 0.5 teaspoon Salt
• 0.5 cup Cilantro (chopped, stems included)
• 1 teaspoon Water (to loosen sauce)
• 4 tablespoons Tomato Puree
• 0.25 cup Black Beans (cooked, slightly mashed)
• 0.25 teaspoon Chipotle Powder
• 4 pieces Corn Tortillas (small, warmed)

Instructions

1. Preheat Oven

   Set the oven to 400°F (204°C) and let it fully preheat.

   Time: PT5M

   Temperature: 400°F

2. Prepare Vegetables

   Cut the cauliflower into bite‑size florets. Thaw the frozen corn, drain any excess water, and pat dry with a clean kitchen towel. Dice half a large red onion and mince one garlic clove.

   Time: PT5M

3. Season and Roast

   In a large mixing bowl combine cauliflower, corn, diced red onion, 2 teaspoons olive oil, 1 teaspoon chili powder, and ½ teaspoon salt. Toss until evenly coated. Spread the mixture in a single layer on a baking sheet.

   Time: PT2M

4. Roast Vegetables

   Place the baking sheet in the preheated oven and roast for 20 minutes, stirring halfway through. In the last 2 minutes, sprinkle the minced garlic over the vegetables.

   Time: PT20M

   Temperature: 400°F

5. Make Vegan Street‑Corn Sauce

   While the vegetables roast, combine in a small bowl: juice of half a lime, 1/3 cup vegan mayonnaise, ½ teaspoon salt, ½ cup chopped cilantro (stems included), and 1 teaspoon water. Mix until smooth and set aside.

   Time: PT5M

6. Prepare Chipotle Topping

   In another small bowl, whisk together 4 tablespoons tomato puree, ¼ cup cooked black beans (lightly mashed), ¼ teaspoon chipotle powder, 1 minced garlic clove, and a tablespoon diced red onion. Add a splash of water if the mixture is too thick.

   Time: PT5M

7. Warm Tortillas

   Heat a skillet over medium heat and warm each corn tortilla for about 30 seconds per side, or microwave them covered with a damp paper towel for 20 seconds.

   Time: PT2M

8. Assemble Tacos

   Place a generous spoonful of roasted cauliflower‑corn mixture onto each tortilla. Drizzle with the vegan street‑corn sauce, then top with the chipotle puree. Garnish with extra cilantro if desired and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

7g

Carbohydrates

28g

Fat

9g

Fiber

7g