Roasted Cauliflower Tacos with Chipotle Cream | MiNDFOOD

Ingredients

• 1 head cauliflower, cut into small florets
• Extra virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper
• 2 chipotle chillies from tinned chipotles in adobo sauce
• 8 tortillas, warmed or grilled
• 1 avocado, seeded, peeled and sliced
• 1 lime, cut into wedges
• Coriander and sliced spring onion, to serve
• 200 g full-fat plain Greek-style yoghurt
• 1 chipotle chilli (from the tin used above)
• 1 small clove garlic
• 1 teaspoon fresh lime juice, plus extra to taste
• 1 teaspoon extra virgin olive oil
• 1 teaspoon honey