Roasted Cauliflower Tacos
Crispy, smoky roasted cauliflower nestled in warm tortillas with a tangy cashew crema, pickled onions, and fresh cilantro. Taco Tuesday will never be the same.
Ingredients
- • 1 large head cauliflower, cut into small florets
- • 2 tbsp olive oil
- • 1 tsp smoked paprika
- • 1 tsp cumin
- • 1/2 tsp chili powder
- • 1/2 tsp garlic powder
- • Salt and pepper to taste
- • 8 small corn or flour tortillas
- • 1 cup shredded red cabbage
- • 1 avocado, sliced
- • Fresh cilantro and lime wedges
- • For the cashew crema:
- • 1/2 cup raw cashews, soaked 2 hours
- • 3 tbsp water
- • 1 tbsp lime juice
- • 1/4 tsp garlic powder
- • Pinch of salt
Instructions
Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper.
Spread on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until charred and tender.
Make the crema: blend soaked cashews with water, lime juice, garlic powder, and salt until silky smooth.
Warm the tortillas in a dry skillet for 30 seconds per side.
Assemble tacos: fill each tortilla with roasted cauliflower, shredded cabbage, and avocado slices.
Drizzle with cashew crema, top with cilantro, and squeeze fresh lime over everything.