Name: Vegan Roasted Cauliflower Tacos with Cilantro Lime Crema and Cabbage Slaw Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 large head cauliflower; 2 tablespoons avocado oil; 1 ½ teaspoons chili powder; 1 ½ teaspoons paprika; 1 teaspoon cumin; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon salt; 1 cup raw cashews; ½-1 cup water; ⅓ cup cilantro; 2 tablespoons lime juice (about 1 lime); ¼-½ teaspoon salt, or to taste; 1 clove garlic; 2 ½ cups shredded purple cabbage; ½ cup chopped cilantro; 2 tablespoons lime juice (about 2 limes); 2 tablespoons plain Greek yogurt*; ½ teaspoon salt, or to taste; 8 small tortillas (corn tortillas for gluten free option); 2 cups instant pot black beans; 1 batch cilantro lime rice; 1 avocado; Pico de gallo

Ingredients

1 large head cauliflower

2 tablespoons oil (avocado oil recommended)

1 ½ teaspoons chili powder

1 ½ teaspoons paprika

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon salt

1 cup raw cashews

½ to 1 cup water

⅓ cup cilantro

2 tablespoons lime juice (about 1 lime)

¼ to ½ teaspoon salt, or to taste

1 clove garlic

2 ½ cups shredded purple cabbage

½ cup chopped cilantro

2 tablespoons lime juice (about 2 limes)

2 tablespoons plain Greek yogurt*

½ teaspoon salt, or to taste

8 small tortillas (corn tortillas for gluten-free)

2 cups instant pot black beans

1 batch cilantro lime rice

1 avocado

Pico de gallo

Instructions

Step 1: Add the cashews to a bowl and cover with boiling water. Set aside to soften, approximately 30 minutes.

Step 2: Preheat the oven to 400 degrees Fahrenheit (200°C).

Step 3: Chop the cauliflower into medium to small florets. Smaller pieces will soften more and are ideal for tacos, while larger florets will maintain more crunch.

Step 4: Toss the cauliflower florets in a bowl with the oil and all the seasonings—chili powder, paprika, cumin, onion powder, garlic powder, and salt—until evenly coated.

Step 5: Spread the cauliflower on a baking sheet lined with parchment paper. Roast for 25 to 30 minutes, until the florets begin to brown on top. After 25 minutes, turn off the oven and let the cauliflower sit inside for 5 minutes to avoid burning.

Step 6: While the cauliflower roasts, prepare the slaw. Combine shredded purple cabbage, chopped cilantro, lime juice, Greek yogurt, and salt in a large bowl. Toss well to combine. Using a mandolin helps achieve a fine shred.

Step 7: Drain the softened cashews and add them to a high-speed blender along with cilantro, lime juice, garlic, salt, and ½ cup of water. Blend until smooth. Add more water in small increments to achieve your desired crema consistency, usually about ¾ cup total.

Step 8: Taste the crema and adjust seasoning as needed.

Step 9: Assemble your tacos by layering roasted cauliflower, cabbage slaw, pico de gallo, sliced avocado, and a drizzle of cilantro lime crema on each tortilla. Serve alongside cilantro lime rice and black beans for a complete meal.

Tips & Variations

For a nut-free crema, substitute soaked sunflower seeds or silken tofu instead of cashews.

Use a mix of red and green cabbage in the slaw for added color and crunch.

If you prefer a spicier kick, add a pinch of cayenne pepper to the cauliflower seasoning.

Swap Greek yogurt with a plant-based yogurt to keep the recipe fully vegan.

FAQs

Can I make these tacos gluten-free?

Yes, using corn tortillas makes this recipe gluten-free. Always check your taco toppings and sides for hidden gluten.

What can I use if I don’t have a high-speed blender?

A standard blender or food processor will also work; just soak the cashews longer for a softer blend and add water gradually to help achieve a smooth crema.