Cauliflower Tacos with Chipotle Cashew Cream
If you ever need to cook for other people and want to impress them with how fabulous eating vegan can be, make them cauliflower tacos with chipotle cashew cream.
While cauliflower may not sound like the most exciting taco filling at first, prepare to be proven wrong. The texture of cauliflower when it’s roasted combined with its ability to absorb all the spices and lemon in this recipe actually makes it perfect for tacos. I promise you’ll even have your most close-minded friends craving cauliflower.
The secret to this recipe, in my opinion, is the chipotle cashew cream. If you saw my Creamy Universal Sauce recipe, this is a slight variation from that. I specifically use all cashews and lemon juice for the acid because I just find those flavors to complement the cauliflower the best. Because cauliflower is so light, you need a good amount of fat from the cashews to round it out. And as we all know, fat makes people happy.
Another thing that makes this recipe great for serving others is that it’s naturally colorful and pleasing to the eye with the purple cabbage as a topping. I’m a huge believer in “eating the rainbow” when it comes to eating fruits and vegetables, and it’s important that we not only eat our greens but that we try to eat as many colors in nature as we can.
As always, I encourage you to customize this recipe to your personal preference. If you feel like there are too many toppings, get rid of some! If you think I’m crazy for not including chopped tomatoes, add them! The beauty of tacos is that everyone can assemble their own plate exactly how they want them.
…except don’t skip my chipotle cashew cream. That is a must for this recipe. 🙂
Cauliflower Tacos with Chipotle Cashew Cream
Ingredients
Tacos
- 10-12 white or corn small tortillas
- 2 lb head of cauliflower
- ½ lemon juiced
- 1 tsp cumin
- ½ tsp garlic powder
- ¼ tsp chilli powder or smoked paprika
- ½ tsp salt
- ¼ tsp pepper
Chipotle Cashew Cream
- 1 cup raw cashews
- 1 cup oat milk or nondairy milk
- 2 tsp lemon juice
- 2 tsp Chipotle Tabasco sauce or any chipotle hot sauce
- ½ tsp salt
- ¼ tsp pepper
Toppings
- ¼ purple cabbage shredded
- ½ medium-sized white onion diced
- Finely chopped cilantro
Instructions
- Preheat oven to 375°F. Chop cauliflower into very small florets and place into a large baking pan.
- Drizzle 2 tbsp of avocado oil over the cauliflower or enough to cover all the florets. Use your hands or a spoon to evenly distribute the oil and make sure all the cauliflower is well coated. Then add all the spices and the juice of half a lemon to the pan. Toss to coat the cauliflower evenly.
- Place the pan in the oven and bake for 25-30 mins or until the cauliflower is golden brown. Use a wooden spoon to toss halfway through.
- While the cauliflower is baking, add the cashews, milk, lemon juice, hot sauce, salt and pepper to a blender, and blend until smooth and fluffy. Pour the cream into a bowl or jar and keep in the fridge until ready to serve.
- Prepare toppings into separate bowls. Shred the cabbage in one bowl. Dice the onion and finely chop the cilantro in another bowl.
- When the cauliflower is done roasting, remove from the oven and squeeze the other half of the lemon on top. Toss one more time.
- Warm both sides of the tortillas on a pan on medium-high. Put all the tortillas on a plate to serve.
- Time to assemble! Add a generous teaspoon of cream to the tortilla, then a serving of cauliflower, and then the toppings. Serve with a lime or lemon wedge on the side.
