I found this recipe in an Eating Well Magazine. I've been on a cauliflower kick recently, so I was excited to make this. I made it for dinner at a friend's house. She's a vegetarian, so a great person to try this out with. We were really happy with the flavors and how light this dinner was. I think the roasted cauliflower and onions would be great on a salad as well.
Ingredients:
1/4 cup lime juice
2 tablespoons chopped chipotles in adobo sauce
1 tablespoon honey
2 cloves garlic, minced
1/2 teaspoon salt
1 head cauliflower, cut into florets
1/2 red onion, cut into thin slices
1 15-ounce can refried black beans, warmed
8 tortillas (corn or flour)
1/2 cup crumbled feta
1/2 cup sliced red cabbage
Preparation:
1. Preheat oven to 450 degrees. Line a large cookie sheet with foil.
2. Combine lime juice, chipotles in adobo sauce, honey, garlic, and salt in a small bowl. Use the back of a spoon to break up the chipotle pepper.
3. Place cauliflower florets in a large ziploc bag and add sauce mixture. Seal bag and shake to coat cauliflower in sauce.
4. Spread cauliflower in an even layer on the baking sheet. Sprinkle red onion slices on top of the cauliflower.
5. Roast cauliflower, stirring once, for 18-20 minutes. Cauliflower will be soft and slightly browned in spots.
6. Spread refried black beans in torillas and top with cauliflower mixture, red cabbage and cheese.
Ingredients:
1/4 cup lime juice
2 tablespoons chopped chipotles in adobo sauce
1 tablespoon honey
2 cloves garlic, minced
1/2 teaspoon salt
1 head cauliflower, cut into florets
1/2 red onion, cut into thin slices
1 15-ounce can refried black beans, warmed
8 tortillas (corn or flour)
1/2 cup crumbled feta
1/2 cup sliced red cabbage
Preparation:
1. Preheat oven to 450 degrees. Line a large cookie sheet with foil.
2. Combine lime juice, chipotles in adobo sauce, honey, garlic, and salt in a small bowl. Use the back of a spoon to break up the chipotle pepper.
3. Place cauliflower florets in a large ziploc bag and add sauce mixture. Seal bag and shake to coat cauliflower in sauce.
4. Spread cauliflower in an even layer on the baking sheet. Sprinkle red onion slices on top of the cauliflower.
5. Roast cauliflower, stirring once, for 18-20 minutes. Cauliflower will be soft and slightly browned in spots.
6. Spread refried black beans in torillas and top with cauliflower mixture, red cabbage and cheese.