Cauliflower Tacos
User Reviews
4.7
18 reviews
Excellent
Cauliflower Tacos
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Ready in 30 minutes, this cauliflower tacos recipe is vegetarian and vegan, easy to make, and includes a creamy cashew crema!
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Ingredients
For the tacos
- 2 small-medium heads cauliflower, cut into bite sized florets that are about the same size
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ancho chili powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 cup thinly shredded red cabbage
- ½ tablespoon lime juice (about ¼ lime)
- warm corn tortillas, for serving
- diced avocados, for serving
- queso fresco or cotija cheese, for serving (omit if vegan)
- lime wedges, for serving
For the crema
- 1 cup raw cashews
- 1 cup cilantro packed,
- ¾ cup water
- 2 tablespoons lime juice (about 1 lime)
- 1 clove garlic
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare the cauliflower. Preheat the oven to 400°F. Line 2 medium-large rimmed baking sheets with parchment paper and set aside.
- In a large bowl, toss together the cauliflower and olive oil until thoroughly coated.
- In a small bowl, mix together the chili powder, ancho chili powder, salt, onion powder, garlic powder, ground cumin, smoked paprika, and ground black pepper until combined.
- Add the seasoning mix to the cauliflower and toss together until fully coated.
- Add the cauliflower to the prepared baking sheets and bake for 20-22 minutes, or until fork tender. If the baking sheets are on different racks, switch them to the opposite rack halfway through so they roast evenly.
- While the cauliflower is roasting, prepare the red cabbage. In a small bowl, mix the cabbage and lime juice to coat. Set aside until ready to serve.
- While the cauliflower is roasting, prepare the cashew crema. Add all the ingredients for the crema to a large blender. Blend until completely smooth, about 1-5 minutes depending on the power of your blender. Pour into a small bowl and set aside until ready to serve.
- Assemble the tacos by topping warm corn tortillas with roasted cauliflower, red cabbage, diced avocados, cashew crema, queso fresco or cotija cheese, and chopped cilantro.
Notes
- Try to cut the cauliflower florets all the same size so they roast evenly.
- Shred the cabbage as thinly as you can so that the slaw is easy to eat in tacos.
- To keep the tortillas warm while you heat them all up, I highly recommend putting them in a tortilla warmer or covering them in a clean kitchen towel and placing them in a large zip top storage bag to keep in the heat and moisture. This will keep them pliable and hot!
Nutrition Information
Show Details
Serving
1serving
Calories
218kcal
(11%)
Carbohydrates
18g
(6%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Sodium
1049mg
(44%)
Potassium
777mg
(22%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
565IU
(11%)
Vitamin C
95mg
(106%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 218kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 1049mg | 44% |
| Potassium | 777mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 95mg | 106% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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