Cauliflower Tacos with Chipotle Cashew Cream
Taco night has never been better! Cauliflower tacos with chipotle cashew cream will impress your vegan and nonvegan friends alike.
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.
Notes
On soaking cashews Some recipes will tell you to soak cashews for a few hours or overnight before blending them. Personally, I never soak my cashews and my Nutribullet blends them just fine!
See more cashew cream recipes here.
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