Smoky Chipotle Cauliflower Tacos with Pineapple Jalapeno Salsa

Ingredients

• •1 medium head cauliflower, cut into small florets
• •2 tablespoons olive oil
• •1 teaspoon smoked paprika
• •1 teaspoon ground cumin
• •1/2 teaspoon garlic powder
• •1/2 teaspoon onion powder
• •1/2 teaspoon chipotle chili powder
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •8 small corn tortillas
• •1 cup diced fresh pineapple
• •1/4 cup finely minced red onion
• •1 small jalapeno, finely minced
• •2 tablespoons chopped fresh cilantro
• •1 tablespoon fresh lime juice
• •1 avocado, sliced
• •1/4 cup crumbled cotija cheese (optional)

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, combine the cauliflower florets, olive oil, smoked paprika, ground cumin, garlic powder, onion powder, chipotle chili powder, salt, and black pepper. Toss well to coat the cauliflower evenly with the spices.

3. 3

   Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast in the oven for 20 minutes, flipping halfway through, until tender and slightly charred.

4. 4

   While the cauliflower is roasting, prepare the pineapple jalapeno salsa. In a medium bowl, combine the diced pineapple, minced red onion, jalapeno, chopped cilantro, and lime juice. Mix well and set aside.

5. 5

   Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.

6. 6

   Assemble the tacos by placing roasted cauliflower onto the center of each tortilla. Top with pineapple jalapeno salsa, sliced avocado, and crumbled cotija cheese, if using.

7. 7

   Serve immediately and enjoy!