Chipotle Cauliflower Tacos with Pineapple Salsa

Equipment

• Blender or food chopper
• Large baking sheet
• Mixing bowls

Ingredients

• Flour tortillas
• 1 large head of cauliflower
• 1 large sweet red pepper
• 1 large red onion

Chipotle Sauce:

• 2 large or 4 small chipotle peppers in adobo sauce (canned)
• 1/4 cup of the adobo sauce from the can
• 2 Tbsps honey
• Juice of one lime
• 2-3 cloves of garlic
• 1/4 cup olive oil
• 1/2 tsp turmeric

Pineapple Salsa:

• One ripe pineapple diced
• 1 cup chopped fresh cilantro
• 2-3 tablespoons olive oil
• Salt & pepper

Yogurt Crema:

• 1 cup of whole fat greek yogurt
• 1 garlic clove minced
• 1/2 tsp dijon mustard
• 1/2 tsp lime juice 
• 1/4 tsp sugar
• 1/2 tsp salt 

Directions

Preheat oven to 425º F.

Place all the chipotle sauce ingredients in a blender or food chopper.  Pulse and mix until the sauce is smooth.  Put aside.

Cut the vegetables into bite size pieces.  I like to cut the pepper and onion into juliennes or long strips.  Place cut vegetables in a large baking sheet.  Pour chipotle sauce over the veggies and toss well to coat.  If you have left over chipotle sauce save it in case you want to add more to the assembled tacos.

Bake at 425º F until cauliflower is tender and all the vegetables have a bit of browning, about 20-25 minutes.

While vegetables are baking prepare pineapple salsa and yogurt crema.

Mix the diced pineapple, chopped cilantro and olive oil in a bowl.  Season with salt & pepper to taste.  Set aside.

Whisk together the yogurt crema ingredients and set aside.

To assemble tacos warm up tortillas in the oven or microwave, spread about 2 tsps of the crema on each tortilla, add roasted vegetables and top with pineapple salsa.  You can add more chipotle sauce if you like it spicy…. Enjoy!