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Chipotle-Roasted Cauliflower Tacos

Chipotle-Roasted Cauliflower Tacos

with Feta, Avocado and DIY Pickled Shallots

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In a hurry? These chipotle-roasted cauliflower tacos will be on the table in no time! Avocado, pickled shallots, and feta add a rainbow of flavour to the roasted cauliflower. Wrap it up in a warm tortilla and hit the road.

Tags:Veggie
Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Cauliflower, florets

6 unit

Flour Tortillas

(ContainsWheat/Blé)

1 tbsp

Mexican Seasoning

1 tsp

Chipotle Powder

1 unit

Avocado

56 g

Spring Mix

50 g

Shallot

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 unit

Lime

7 g

Cilantro

28 g

Feta Cheese

(ContainsMilk/Lait)

Not included in your delivery

1 tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2678 kJ
Calories640 kcal
Fat38 g
Saturated Fat8 g
Carbohydrate68 g
Sugar8 g
Dietary Fiber12 g
Protein15 g
Cholesterol10 mg
Sodium1390 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Zester
Small Bowl
Large Non-Stick Pan
Aluminum Foil
Strainer
Whisk
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450°F.Wash and dry all produce.Heat Guide for Step 1: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Cut cauliflower into bite-size pieces, then add to a parchment-lined baking sheet. Toss with 1 tbsp oil (dbl for 4 ppl), then the Mexican Seasoning and 1/4 tsp chipotle powder (dbl for 4 ppl) (NOTE: Reference the Heat Guide). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 18-20 min.

2

While the cauliflower roasts, peel, then thinly slice the shallot into 1/4-inch slices. Juice the lime. Peel the avocado, then cut into 1/2-inch pieces. Roughly chop the cilantro. Add half the avocado to a small bowl and roughly mash with a fork. Stir in half the cilantro and half the lime juice. Season with salt and pepper.

3

Heat a large non-stick pan over medium heat. When hot, add the shallots, remaining lime juice, 2 tbsp vinegar, 1 tbsp water and 1 tsp sugar (dbl all for 4 ppl). Cook, stirring, until shallots are tender-crisp, 3-4 min. Transfer pickled shallots, along with the liquid, to another small bowl and set aside in the fridge.

4

While the shallots cool, wrap the tortillas in foil and place on the top rack of the oven to warm for 4-5 min. (Skip this step if you don't want to warm the tortillas!) (NOTE: For 4 ppl, divide the tortillas into two stacks and wrap each stack with foil.)

5

Strain the shallot pickling liquid into a large bowl. Whisk in 1 tbsp oil (dbl for 4 ppl). Season with pepper. Toss in the spring mix and remaining avocado. Set aside.

6

Divide the mashed avocado between tortillas and top with the chipotle-roasted cauliflower. Sprinkle over the remaining cilantro and feta. Top with the DIY pickled shallots. Serve with the salad on the side.