Coliflor Rostizada
Cauliflower florets tossed in an ancho-lime rub and roasted hot until the edges frizzle and char, taquería-style. A cool avocado crema and toasted pepitas play against the smoky chile crust — CDMX comfort food, no meat required.
- Time
- 40 min
- Heat
- Yield
- 8 tacos
- Region
- CDMX
Ingredients
Cauliflower
Avocado crema
To build
Method
Heat the oven to 450°F with a sheet pan inside so the florets sizzle on contact.
Whisk the ancho powder, paprika, cumin, garlic, oil, lime, and salt into a loose paste and toss the florets to coat.
Spread the cauliflower on the hot pan in one layer and roast until deeply browned and charred at the tips, tossing once halfway.
- Advertisementslot: recipe-midsteps
Meanwhile, blend the avocado, crema, lime, cilantro, and salt until completely smooth.
Char the tortillas briefly over a flame or on a dry comal.
Swipe each tortilla with avocado crema, pile on the roasted coliflor, and finish with pickled onion, pepitas, and cilantro.
Build the plate
