The Third Recipe in the Cauliflower Superpower Trilogy

The Third Recipe in the Cauliflower Superpower Trilogy
Credit Jennifer Schmidt via Unsplash

A long time ago, in a city not so far away, a woman experimented cooking a recipe with cauliflower as the rice. The recipe surprised and pleased the woman and she became curious…

Not so long ago, this same woman tried making buffalo wings with cauliflower, and was again surprised and pleased with the outcome. Her belief in the powers of the cauliflower grew…

Now, the woman is obsessed with the powers of the cauliflower. Searching the internet, she discovers yet another wonderful surprise, solidifying her belief in the superpower of the cauliflower…

Chipotle Cauliflower Tacos with Jalapeño Cilantro Sauce

After this blog, I promise no more cauliflower recipes. But I couldn’t move on to other recipes until I shared this one. This is the recipe that convinced me, without a shadow of a doubt, that cauliflower is The Best Vegetable Ever.

My husband and I will crave these tacos. It has become a part of our regular dinner rotation. In fact, I don’t think we have made meat tacos at all since we made these. The flavor is perfect and the texture is pleasing. I think it is fun making our own taco shells even though it is very simple. AND, left overs reheat well in the oven!

The recipe begins with a head of superpower cauliflower. Chop it into bite sized pieces and then cook it in boiling water for 5 minutes. Then dry it off with a paper towel.

Boiled and Dried Cauliflower

While the cauliflower is boiling, mix together the seasoning for the cauliflower. Another reason I love this recipe is most of the ingredients I have on hand as kitchen staples.  All the seasoning is dried, no fresh herbs required. Mix it with the olive oil and then stir into the cauliflower, mixing until the cauliflower is coated. We make a double batch of the seasoning so the cauliflower is nice and coated.

Spices for the Cauliflower Tacos ready to be mixed with Olive Oil.

Then place it on a parchment paper covered sheet pan and cook in a 450 degree oven for 20-30 minutes, stirring it half way through.

Coated cauliflower ready to go into the oven.

The cool thing is, this is basically making taco meat out of cauliflower.  You could use it in burritos, or a taco salads. We haven’t necessarily done this yet, but we’re thinking about it. We are still having fun playing with toppings for the tacos.

While the cauliflower is cooking, get out the food processor and mix together the sauce to top the tacos. The first two times I made this recipe, I used the suggested mayonnaise. After that I started using sour cream which I think tastes better. Last night for the first time we tried using avocado which was delicious! I believe avocado will be the new trend.

Sour Cream version of sauce ready to be blended.

After the cauliflower is cooked and removed from the oven, take corn tortillas and hang them on the oven rack. At first they won’t hang, but as they cook, the edges start to sag down and a taco shell shape is created. We hang the shells over two rungs of the oven rack. Cook for 5 minutes. Ta Daaa! You have taco shells.

Taco shells baked from corn tortillas.

For toppings, with the mayo and sour cream sauce versions we topped the tacos with avocado and shredded lettuce. With the avocado version we topped the tacos with chopped spinach, onion and green Tabasco sauce. Delicious!!!!!

Chipotle tacos with the avocado version of the jalapeno cilantro sauce, topped with red onion, chopped spinach and green tabasco.

Give these tacos a try. You will be pleasantly surprised at the flavor and not feel over full afterwards. Happy Taco Eating!

Here is the recipe:

Chipotle Cauliflower Tacos with Jalapeño Cilantro Sauce

Prep 25min ∙ Cook 20min ∙ Makes 4 ∙ Source



  • 1 large head cauliflower (about 2 1/4 lb) cut into bite-size florets
  • 2 tbsp olive oil
  • 1/2 tsp each sea salt, chipotle chile powder, garlic powder and organic evaporated cane juice (aka organic sugar)
  • 1/4 tsp each chile powder, ground cumin and paprika
  • Pinch ground black pepper
  • 8 6-inch corn tortillas or large Bibb or Boston lettuce leaves


  • 1 jalapeño chile pepper, seeded and roughly chopped
  • 1 cup fresh cilantro (leaves and tender stems)
  • 1/2 cup olive oil mayonnaise (or sour cream, or avocado)
  • 2 tbsp fresh lime juice
  • 1 tbsp extra-virgin olive oil
  • 1 clove garlic, roughly chopped
  • 1/4 tsp sea salt
  • Pinch ground black pepper


  1. Preheat oven to 450 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper. Set aside.
  2. Prepare tacos: Bring a large saucepan of water to a boil. Add cauliflower and cook until just tender, 3 to 4 minutes. Drain well; transfer to a clean kitchen towel and pat dry. Set aside.
  3. In a large bowl, stir together oil, salt, chipotle chile powder, garlic powder, cane juice, chile powder, cumin, paprika and black pepper. Add cauliflower and toss gently to coat. Arrange in a single layer on prepared sheet, Bake, turning once, until golden, 20 to 30 minutes.
  4. Meanwhile, prepare sauce: In a blender or food processor, blend all ingredients until smooth.
  5. Divide cauliflower among tortillas. Add desired toppings and drizzle with sauce, dividing evenly.

Nutritional Info

Serving Size: 2 tacos
Calories: 331
Carbohydrate Content: 8 g
Cholesterol Content: 10 mg
Fat Content: 33 g
Fiber Content: 3 g
Protein Content: 3 g
Sodium Content: 559 mg
Sugar Content: 3 g
Monounsaturated Fat Content: 15 g
Polyunsaturated Fat Content: 13 g

Do you have any favorite recipes? I’d love to try them out! Send them to If I like it, I’ll write-up a post about it!


I am a yoga and meditation teacher, energy healer and I teach Enneagram workshops. I'm here to help people grow and find their true selves.

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