Chipotle Maple Cauliflower Tacos

Quick Pickled Red Onions

• 1 medium red onion, (thinly sliced)
• 1 cup water
• 1 cup white vinegar
• 3 tablespoons granulated sugar
• 1 tablespoon kosher salt

Lemon Crema

• ½ cup raw cashews, (soaked in boiling hot water for 20 minutes, then drained)
• ½ cup water
• ¼ cup fresh lemon juice ((about 1 large lemon))
• 4 cloves garlic
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon fresh cracked black pepper

Chipotle Maple Cauliflower Tacos

• 1 small head of cauliflower, (about 2 pounds, cut into florets)
• 2-4 chipotles in adobo sauce, (plus 3 tablespoons of the adobo sauce (I use more chipotles because I like it spicier))
• ½ cup water
• ¼ cup maple syrup
• 1 tsp ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ tsp liquid smoke
• Warmed corn tortillas, (for serving)
• Shredded cabbage, (for serving)
• Pickled onions, (for serving, recipe above)
• Lemon crema, (for serving, recipe above)
• Chopped Cilantro, (for serving)
• Sliced lemon wedges, (for serving, optional)

1. 1

   Preheat the oven to 400°F.

2. 2

   To make the quick pickled red onions, place the thinly sliced red onion into a mason jar.

3. 3

   In a small saucepan, pour in the water, vinegar, sugar and salt, whisking to combine.

4. 4

   Turn the heat the heat to medium-high and bring to a simmer. Continue to whisk until the salt and sugar have evaporated.

5. 5

   Pour the hot liquid into the mason jar with the onions, close the lid, and give it a good shake. Let sit, covered, at room temperature for 20-30 minutes.

6. 6

   To prepare the lemon crema. Combine all its ingredients in a blender and pulse until smooth.

7. 7

   Taste and adjust seasonings, if necessary. Set aside.

8. 8

   For the tacos, place the cauliflower florets into a large bowl and set aside.

9. 9

   Place the chipotles, adobo sauce, water, maple syrup, ground cumin, garlic powder, onion powder, salt, and liquid smoke into a blender and pulse until smooth.

10. 10

    Pour the sauce over the cauliflower and toss to coat.

11. 11

    Transfer the cauliflower onto a parchment paper lined baking tray and bake until cooked through slightly charred on the edges, 25 to 30 minutes, tossing halfway through.

12. 12

    To serve, load each warmed tortilla with cabbage, chipotle maple cauliflower, pickled onions, a healthy drizzle of lemon crema, a pinch of fresh cilantro, and some lemon wedges on the side. ENJOY!