Roasted Cauliflower Tacos with Chipotle Cream

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Serves 4


For the Tacos:
1 medium head of cauliflower, cut into small florets
1-2 tablespoons extra-virgin olive oil
Sea salt and black pepper
2 chipotle peppers, rehydrated in hot water, then drained
8 corn tortillas, warmed or grilled
1 medium avocado, sliced
1-2 radishes, thinly sliced
Fresh cilantro
1 lime, cut into wedges

For the Chipotle Yogurt Sauce:
7 ounces full-fat Greek yogurt
1 chipotle pepper in adobo sauce
1 garlic clove, peeled
1 tsp. fresh squeezed lime juice
1 tsp. extra-virgin olive oil
1 tsp. honey
Sea salt and black pepper


Pre-heat your oven to 400 degrees. Line a large rimmed baking pan with parchment paper. Add the cauliflower and drizzle with just enough olive oil so that it’s lightly coated. Sprinkle with a pinch of salt and black pepper. Toss to combine.

Working over the baking pan, use your hands to break up the 2 chipotle peppers. Toss again to coat the cauliflower. Then transfer the baking pan to your pre-heated oven and roast the cauliflower for 25-30 minutes, until it’s golden brown. Remove from the oven and set aside.

Meanwhile, make the chipotle yogurt sauce. In your food processor with the blade attachment, combine all of the ingredients until smooth. Taste and adjust the seasonings as desired.

Assemble the tacos. Fill each tortilla with a spoonful of sauce, the roasted cauliflower, avocado slices and radish slices. Top with fresh cilantro and a squeeze of fresh lime juice. Serve immediately with additional cilantro and lime wedges, if desired.

Slightly adapted from