Vegan Roasted Cauliflower Tacos
by: claire cary
These Mexican inspired cauliflower tacos are full of flavor and incredibly easy to make. With roasted cauliflower, cabbage slaw and a creamy vegan cilantro lime crema, these tacos are bound to impress!
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Ingredients
Cauliflower:
- 1 large head cauliflower
- 2 tablespoons oil I used avocado
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
Cilantro Lime Crema:
- 1 cup raw cashews
- 1/2-1 cup water
- ⅓ cup cilantro
- 2 tablespoons lime juice about 1 lime
- 1/4-1/2 teaspoon salt or to taste
- 1 clove garlic
Cilantro Lime Cabbage Slaw:
- 2 ½ cups shredded purple cabbage
- ½ cup chopped cilantro
- 2 tablespoons lime juice about 2 limes
- 2 tablespoons plain greek yogurt*
- ½ teaspoon salt or to taste
Extras For Serving:
- 8 small tortillas I used corn for GF
- 2 cups instant pot black beans
- 1 batch cilantro lime rice
- 1 avocado
- Pico de gallo
Instructions
- Add the cashews to a bowl and cover with boiling water. Set aside to soften.
- Preheat the oven to 400 degrees Fahrenheit.
- Chop the cauliflower into medium/small florets. I like them on the smaller side because they soften more easily, which I prefer in tacos. If you like more of a crunch, keep them slightly larger.
- Add to a bowl and toss with the oil. Add in all seasonings and toss until well coated.
- Add to a baking sheet lined with parchment paper and roast for 25-30 minutes or until they start to brown on top.
- I usually do 25 minutes, then turn off the oven and let them sit for 5 minutes so they don't burn. All ovens are different!
- While the cauliflower is roasting, add all ingredients for the slaw to a large mixing bowl. Toss well to combine. I like to use a mandolin to finely shred the cabbage.
- Once the cashews have softened (about 30 minutes), add to a high speed blender with all remaining crema ingredients.
- Start with 1/2 cup of water and add more to adjust to your desired consistency. I usually do 3/4 cup total, but it depends on your blender.
- Taste and adjust flavors as desired.
- Assemble the tacos with a base of cauliflower, then layer on the slaw, pico de gallo, avocado and the cilantro lime crema. Serve with a side of cilantro lime rice and black beans. Enjoy!
Notes
The yogurt in the slaw can be subbed for mayo or vegan mayo.
Use grain free tortillas like Siete Foods for a paleo option, or add everything to a bowl with chopped romaine for a taco salad!
I like Kite Hill Dairy Free Greek Style for a vegan option.
Serving: 2tacos / Calories: 507kcal / Carbohydrates: 64g / Protein: 18g / Fat: 21g / Fiber: 12g / Sugar: 8g
