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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
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.
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.
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.
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.)
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.
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.