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Vegan Roasted Cauliflower Tacos

Ingredients

Scale
  • 1 large head cauliflower
  • 2 tablespoons oil (I used avocado)
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup raw cashews
  • 1/2–1 cup water
  • 1/3 cup cilantro
  • 2 tablespoons lime juice (about 1 lime)
  • 1/4–1/2 teaspoon salt (or to taste)
  • 1 clove garlic
  • 2 1/2 cups shredded purple cabbage
  • 1/2 cup chopped cilantro
  • 2 tablespoons lime juice (about 2 limes)
  • 2 tablespoons plain greek yogurt*
  • 1/2 teaspoon salt (or to taste)
  • 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

  1. Add the cashews to a bowl and cover with boiling water. Set aside to soften.
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. 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.
  4. Add to a bowl and toss with the oil. Add in all seasonings and toss until well coated.
  5. Add to a baking sheet lined with parchment paper and roast for 25-30 minutes or until they start to brown on top.
  6. 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!
  7. 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.
  8. Once the cashews have softened (about 30 minutes), add to a high speed blender with all remaining crema ingredients.
  9. 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.
  10. Taste and adjust flavors as desired.
  11. 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!
  • Author: Olivia Bennett