I love tacos. I. Love. Tacos. On a busy night, you can easily sauté any number of veggies, load up a tortilla, and add some salsa or my chipotle sauce for a quick and easy dinner. Done. I also love all things white on white on white, sunny pops of yellow, and I love folks who showcase and share the creative possibilities for planty foods.
So today, I’m sharing a recipe from Jeanine Donofrio’s new cookbook Love & Lemons which I have to say, is the kind of book every kitchen should have. I feel like Jeanine is my soul sister (lover of white and yellow, designer, celebrator of veg…)—not only is her new book gorgeous, but the recipes are vibrant, delicious, and no doubt enjoyed by everyone.
VEGAN: Make the chipotle sauce with sun “cheese” (page 286) and skip the honey |
GLUTEN-FREE
SERVES 4
Ingredients:
1 medium head cauliflower, cut into small florets
Extra-virgin olive oil, for drizzling
2 chipotle peppers from canned chipotles in adobo sauce
8 tortillas, warmed or grilled
1 medium avocado, sliced
Cilantro
1 lime, sliced
Sea salt and freshly ground black pepper
Chipotle Yogurt Sauce
7 ounces (200 g) full-fat Greek yogurt
If you’re dairy-free, try my Chipotle Sauce
1 chipotle pepper (from the can used above)
1 small garlic clove
1 teaspoon (5 mL) fresh lime juice, plus more to taste
1 teaspoon (5 mL) extra-virgin olive oil
1 teaspoon (5 mL) honey
Sea salt and freshly ground black pepper
Directions:
Preheat the oven to 400°F (200°C).
Line a large baking sheet with parchment paper. Add the cauliflower and drizzle with olive oil and a pinch of salt and pepper. Toss to combine. Working over the baking sheet, use your hands to break up 2 chipotle peppers, along with some of the adobo sauce. Toss again to coat the cauliflower and roast for 25 to 30 minutes, or until golden brown.
Make the chipotle yogurt sauce: In a small food processor, combine the yogurt, chipotle pepper, garlic, lime juice, olive oil, honey, and a pinch of salt. Blend until smooth. Taste and adjust the seasoning, adding more salt, pepper, and lime juice as desired.
Fill each tortilla with a spoonful of sauce, the roasted cauliflower, and a slice of avocado. Serve with the cilantro and lime slices on the side.
Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio. Photographs copyright © 2016 by Jeanine Donofrio and Jack Mathews