This week I’m sharing with you a recipe that I make at least a couple times a month, if not more. I must say that I’m a big fan of cauliflower so these tacos are divine to me. Actually, everyone I make this dish for loves it and even asks for the recipe, so there it is!
The corn tortillas are filled with roasted cauliflower florets tossed in a homemade Mexican spice blend. Then, I add a zesty red cabbage slaw for some crunch and colour and finish up with a creamy cilantro-lime sauce made with blended cashews. Just writing about it makes me salivate! Finally, I garnish my tacos with some cilantro, sliced jalapeño, green onions and a fresh squeeze of lime.
With the nice weather arriving, these tacos are perfect to bring to a potluck or a BBQ event. They are cheap, easy to make and can feed a lot of people. On top of that, everyone can enjoy making their own and it’s a nice change from the classic hamburgers and hotdogs.
Three or four street-style tacos are usually enough to fill one person and leftovers can be kept in the fridge for up to a week. When needed, take your toppings out, warm up the cauliflower, grill a couple tortillas and voilà! You’ll have tacos ready in no time.
If you don’t have time to make the sauce and slaw from scratch, or if you just feel a bit lazy, feel free to chose different toppings; tacos are so versatile. Here are some garnishes you can add:
- Salsa
- Corn
- Avocado or guac
- Hot sauce
- Cilantro
- Roasted peppers
- Radish
- Mangos
- Sweet potatoes
- Scallions
- Jalapeño
- Cabbage
- Tomato
- Sweet onion
- Lettuce
- Rice
- Black beans
- Vegan cheese
Roasted Cauliflower Tacos
Ingredients
Tacos
- Corn tortillas
- Roasted cauliflower, red cabbage slaw and cilantro-lime cashew sauce (recipes below)
- Additional toppings (jalapeño, guac, cilantro, scallions, fresh lime, etc.) optional
Roasted cauliflower
- 1 cauliflower head
- 3 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne (optional)
- 1/4 tsp salt (or to taste)
Red cabbage slaw
- 1/2 small red cabbage, thinly sliced
- 1 carrot, grated or cut in juliennes
- 1/4 cup red onions, minced
- 1-2 limes, juiced
- 1 tbsp maple syrup (or to taste)
- 1 tbsp olive oil
- 1/2 tsp salt (or to taste)
Cilantro-lime cashew sauce
- 1/3 cup raw cashews
- 1/4 cup cilantro (with stems)
- 3-4 tbsp plant-based milk or water
- 1 lime
- 1 garlic clove, minced
- 1 tsp maple syrup
- 1/8 tsp salt (or to taste)
Instructions
Roasted cauliflower
- Preheat oven to 400F.
- Chop the cauliflower head in bite-sized florets and transfer to a big bowl. Add olive oil and toss well.
- In a small separate bowl, mix together the spices: chili powder, cumin, paprika, garlic powder, onion powder, cayenne and salt. Add the spice mix to the cauliflower and toss again.
- Place the cauliflower on a large baking sheet lined with parchment paper. Roast in the oven until golden brown and tender, about 20 minutes.
Red cabbage slaw
- In a big bowl, mix together the lime juice, olive oil, maple syrup and salt.
- Add the red cabbage, carrot, onion and toss until well combined.
- Taste and adjust seasoning if needed.
Cilantro-lime cashew sauce
- Soak the cashews in water overnight, or boil them 10-15 minutes until they become bloated and tender. If using the boiling method, cool the cashews down before moving on to the next step. You can run them under cold water.
- In a small blender or food processor, add the tender cashews and remaining ingredients. Mix until smooth and creamy, scraping the sides of the blender when needed. Note: I find that a smaller blender does a better job for this recipe because we're working with a small volume.
- If needed, adjust the texture by adding more liquid.
Assembling the tacos
- Grill both sides of the tortillas in a frying pan or BBQ grill. If you have a gas stove, you can grill them directly on the burners, on low heat.
- Fill your tortillas with all the toppings and enjoy!
Très gouteux. 😋