Chipotle-Lime Cauliflower Bowl (or Taco)

I am obsessed with these veggies and sauce - I'm a weanie and don't like very spicy food but I go easy with the chipotle and adobo sauce and there's something addictive about it! You can make the veggies into tacos or go the bowl route (or just eat them as a side dish), it's basically the same recipe other than if you go with the bowl you can serve it over quinoa or rice and omit the black beans. I vary up the veggies that I roast - zucchini, mushrooms, summer squash, sweet peppers are all great with this sauce. 

Recipe for Cauliflower Tacos:

• ¼ cup lime juice (from about 2 limes)
• 1-2 tablespoons chopped chipotles in adobo sauce 
• 1 tablespoon honey
• 2 cloves garlic
• ½ teaspoon salt
• 1 small head cauliflower (see Tips), cut into bite-size pieces
• 1 small red onion, halved and thinly sliced
• 1 (15 ounce) can refried black beans, warmed
• 8 corn tortillas, warmed
• 1/2 cup crumbled queso fresco or feta cheese
• Sliced red cabbage, fresh cilantro, guacamole, jalapeño slices and/or lime wedges for serving

1. Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil.

2. Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl, add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion on top.

3. Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes.

Serve the vegetables and beans in tortillas, topped with cheese and garnished with cabbage, cilantro, guacamole, jalapeños and/or lime wedges.

Recipe for Cauliflower Bowls: 

• ¼ cup lime juice (from about 2 limes)
• 1-2 tablespoons chopped chipotles in adobo sauce (see Tip)
• 1 tablespoon honey
• 2 cloves garlic
• ½ teaspoon salt
• 1 small head cauliflower, cut into bite-size pieces
• 1 small red onion, halved and thinly sliced
• 2 cups cooked quinoa, cooled
• 1 cup no-salt-added canned black beans, rinsed
• ½ cup crumbled queso fresco
• 1 cup shredded red cabbage
• 1 medium avocado
• 1 lime, cut into 4 wedges (Optional)

1. Preheat oven to 450°F. Line a large rimmed baking sheet with foil.

2. Combine lime juice, chipotles to taste, honey, garlic and salt in a blender. Process until mostly smooth. Place cauliflower in a large bowl; add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion over the cauliflower. Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes; set aside to cool.

3. Divide quinoa among 4 single-serving lidded containers (1/2 cup each). Top each with one-fourth of the cauliflower mixture, 1/4 cup black beans and 2 tablespoons cheese. Seal the containers and refrigerate for up to 4 days.

4. To reheat 1 container, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Top with 1/4 cup cabbage and 1/4 avocado (sliced). Serve with a lime wedge, if desired.

 recipe found here at eating well

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