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5 from 5 votes

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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Prep: 15 mins
Cook: 30 mins
Total: 45 mins
4

Ingredients

Cauliflower:

  • 1 large head cauliflower
  • 2 tbsp oil I used avocado
  • 1 ½ tsp chili powder
  • 1 ½ tsp paprika
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp salt

Cilantro Lime Crema:

  • 1 cup raw cashews
  • 1/2-1 cup water
  • cup cilantro
  • 2 tbsp lime juice about 1 lime
  • 1/4-1/2 tsp salt or to taste
  • 1 clove garlic

Cilantro Lime Cabbage Slaw:

  • 2 ½ cups shredded purple cabbage
  • ½ cup chopped cilantro
  • 2 tbsp lime juice about 2 limes
  • 2 tbsp plain greek yogurt* I used Kite Hill Dairy Free Greek Style
  • ½ tsp salt or to taste

Extras For Serving:

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!
Serving: 2tacos / Calories: 507kcal / Carbohydrates: 64g / Protein: 18g / Fat: 21g / Fiber: 12g / Sugar: 8g

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