Spicy Chipotle Cauliflower Tacos Recipe – Roasted Poblano & Corn

Last Updated on 2 months by Neha Deshmukh

Spicy Chipotle Cauliflower Tacos Recipe – Roasted Poblano & Corn

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, satisfying, and slightly unexpected vegetarian meal. These Spicy Chipotle Cauliflower Tacos are exactly that! I first made these for a little get-together with friends, and they were a huge hit – even the meat-eaters were asking for seconds! The smoky chipotle, sweet corn, and perfectly roasted cauliflower create a flavor explosion you won’t soon forget. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average tacos. They’re packed with flavor, surprisingly easy to make, and a fantastic way to enjoy cauliflower in a whole new light. Plus, the creamy cashew sauce is a game-changer – seriously, you’ll want to put it on everything. They’re perfect for a weeknight dinner, a weekend fiesta, or even a potluck.

Ingredients

Here’s what you’ll need to create these amazing tacos:

• ¾ cup cashews
• 2 chipotle peppers in adobo sauce
• 1 tablespoon tomato paste
• ¼ cup cilantro, roughly chopped
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ½ teaspoon paprika
• 1 tablespoon lime juice
• ¼ cup + 1/8 cup water
• 2 poblano peppers
• 2 fresh corn on the cob
• 1 small head cauliflower
• 2 tablespoons olive oil
• ½ teaspoon cumin powder
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• Tortillas (for serving)
• Shredded cabbage (for topping)
• Extra cilantro (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Cashews & Cashew Cream – A Dairy-Free Delight

Cashews are the base for our creamy, dreamy sauce. Using raw, unsalted cashews is best. Soaking them in hot water for about 20 minutes softens them up, making them blend into a super smooth cream. Don’t skip the soaking step – it makes all the difference!

Chipotle Peppers in Adobo – Heat & Smoky Flavor

These little peppers pack a punch! They bring both heat and a wonderful smoky flavor to the sauce. You can find them in cans in most supermarkets, usually in the Mexican food aisle. Start with two, and add more if you like things extra spicy.

Poblano Peppers – A Mildly Spicy Mexican Staple

Poblano peppers have a mild heat, making them perfect for adding flavor without overwhelming the dish. Roasting them gives them a beautiful charred flavor that’s essential to the taco’s overall taste.

Fresh Corn – Seasonal Sweetness

Fresh corn is best when it’s in season – the sweetness is unbeatable! But if you can’t find fresh, frozen corn kernels will work in a pinch.

Cauliflower – The Versatile Vegetable

Cauliflower is a blank canvas for flavor. Roasting it brings out its natural sweetness and gives it a lovely texture. Don’t be afraid to get some nice char on those florets – it adds so much flavor!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the cashews: Place the cashews in a bowl and cover with hot water. Let them soak for 20 minutes.
2. Char the poblanos: Roast the poblano peppers directly over a gas flame (or under the broiler) until the skin is blackened and blistered. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling easier. Peel off the charred skin, remove the seeds, and dice the peppers.
3. Roast the corn: Roast the corn on direct heat (or grill) until slightly charred. Once cool enough to handle, husk the kernels.
4. Roast the cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, cumin, paprika, garlic powder, and salt. Spread them in a single layer on a baking sheet and roast for 20 minutes. Then, broil for 2 minutes to get a nice char.
5. Make the cashew sauce: Drain the soaked cashews and blend them with the chipotle peppers, tomato paste, cilantro, garlic powder, salt, paprika, lime juice, and water until completely smooth. Add a little more water if needed to reach your desired consistency.
6. Sauté & Combine: Heat a little oil in a pan and sauté the onions and garlic. Add half of the diced poblano and corn, then mix in the roasted cauliflower and 3 tablespoons of the cashew sauce.
7. Assemble the tacos: Warm your tortillas. Spread a generous amount of cashew sauce on each tortilla. Top with the cauliflower mixture, the remaining poblano and corn, shredded cabbage, and a sprinkle of fresh cilantro.

Expert Tips

• Don’t overcrowd the baking sheet: When roasting the cauliflower, make sure the florets are in a single layer. This ensures they get crispy and evenly cooked.
• Taste as you go: Adjust the seasoning to your liking. Add more chipotle peppers for extra heat, or more lime juice for a brighter flavor.
• Warm tortillas are key: Warming the tortillas makes them more pliable and flavorful. You can warm them in a dry skillet, in the microwave, or wrapped in foil in the oven.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your tortillas to ensure they don’t contain any animal products.
• Gluten-Free Adaptation: Use gluten-free tortillas. Corn tortillas are a great option!
• Spice Level Adjustment: If you’re sensitive to spice, remove the seeds from the chipotle peppers before blending. You can also use just one pepper, or substitute with a milder chili powder.
• Festival Adaptation – Navratri/Ganesh Chaturthi: During Navratri or Ganesh Chaturthi, you can adapt this recipe by omitting the onion and garlic, and ensuring the tortillas are made without wheat flour (using buckwheat or amaranth flour instead).

Serving Suggestions

These tacos are fantastic on their own, but they’re even better with a side of Mexican rice and beans. A dollop of vegan sour cream or guacamole would also be a delicious addition.

Storage Instructions

Leftover cashew sauce can be stored in an airtight container in the refrigerator for up to 3 days. The roasted cauliflower mixture is best enjoyed immediately, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What is the best way to char poblano peppers?

The easiest way is to roast them directly over a gas flame, turning them frequently until the skin is blackened. If you don’t have a gas stove, you can broil them in the oven.

Can I use pre-roasted corn for this recipe?

Yes, you can! Just make sure it’s not overly seasoned.

How can I adjust the spiciness of the cashew sauce?

Remove the seeds from the chipotle peppers, use fewer peppers, or substitute with a milder chili powder.

Can I make the cashew sauce ahead of time?

Absolutely! The cashew sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

What is a good substitute for cauliflower if I don’t like it?

Sweet potatoes or butternut squash would be great substitutes. Just adjust the roasting time accordingly.

Enjoy these tacos! I hope they become a new favorite in your kitchen. Let me know in the comments what you think!