Cauliflower Tacos
A truly delicious vegan meal!
Servings: 6
Calories: 470kcal
Ingredients
Sauce
- 2 serrano peppers finely grated
- 2 garlic cloves finely grated
- ½ cup cashew butter
- 3 TB lime juice
- 6 TB water
- Salt
Tacos
- 6 garlic cloves finely grated
- ½ cup grapeseed or canola oil
- 4 teaspoon ground cumin
- 2 teaspoon smoked paprika
- 2 medium heads cauliflower cut into 1”-2” florets
- 12 corn tortillas 6-inch diameter
- 1 small onion sliced thin
- Sliced avocado sliced radishes, cilantro leaves with tender stems and lime wedges (for serving)
Instructions
Sauce
- In a small bowl, mix serrano peppers, garlic, cashew butter, lime juice and water. Season with salt and set aside.
Cauliflower
- Place oven rack in lowest position and preheat oven to 450F. Combine garlic, oil, cumin and paprika in a small bowl.
- Arrange cauliflower on a large rimmed baking sheet and pour spiced oil over the cauliflower. Season with salt and toss to evenly coat the cauliflower.
- Roast undisturbed for 15 minutes. Remove from oven and toss florets over. Roast for an additional 15-20 minutes until cauliflower is dark brown and crisp.
- Heat a griddle or large skillet over medium high heat. Toast tortillas singly, for about 30 seconds to a side. Transfer to plates.
- Spread each tortilla with some sauce, top with cauliflower.
- Garnish with onion, avocado, radishes and cilantro. Serve with lime wedges.
Notes
Note: Nutrition calculation does not include garnishes
Nutrition
Calories: 470kcal | Carbohydrates: 43g | Protein: 11g | Fat: 31g | Saturated Fat: 4g | Sodium: 89mg | Potassium: 879mg | Fiber: 8g | Sugar: 5g | Vitamin A: 364IU | Vitamin C: 98mg | Calcium: 117mg | Iron: 4mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.