Description
Roasted cauliflower tacos topped with a vibrant cilantro lime crema and crunchy slaw, offering a flavorful and satisfying vegan meal.
Ingredients
Units
Scale
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 1/2 tsp chili powder
- 1 1/2 tsp paprika
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 cup raw cashews, soaked
- 1/2–1 cup water
- 1/3 cup cilantro
- 2 tbsp lime juice
- 1 garlic clove
- 1/2 tsp salt
- 2 1/2 cups shredded purple cabbage
- 1/2 cup chopped cilantro
- 2 tbsp lime juice (for slaw)
- 2 tbsp plain Greek yogurt (optional for slaw)
- 1/2 tsp salt (for slaw)
- 8 small corn tortillas
- Optional toppings: avocado, pico de gallo, black beans, cilantro lime rice
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, chili powder, paprika, cumin, onion powder, garlic powder, and salt. Spread on baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until golden and tender.
- While roasting, soak cashews in hot water for at least 10 minutes.
- In a blender, combine drained cashews, water, cilantro, lime juice, garlic, and salt. Blend until smooth and creamy.
- Mix shredded cabbage with chopped cilantro, lime juice, salt, and yogurt (if using) in a bowl to make the slaw.
- Warm tortillas in a skillet or oven.
- Assemble tacos with roasted cauliflower, slaw, a drizzle of cilantro lime crema, and optional toppings.
- Serve immediately and enjoy.
Notes
- Use smaller florets for quicker roasting and better texture.
- The crema can be made ahead and stored in the fridge for up to 5 days.
- Slaw can also be prepped in advance and kept chilled.
- Roasted cauliflower can be reheated in a 300°F oven for 5-10 minutes.
- Try adding pickled onions for extra flavor.
Nutrition
- Serving Size: 2 tacos
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg