Vegan Roasted Cauliflower Tacos with Cilantro Lime Crema and Cabbage Slaw Recipe
These Vegan Roasted Cauliflower Tacos offer a flavorful and healthy plant-based meal featuring crispy roasted cauliflower florets seasoned with a blend of chili powder, paprika, cumin, and garlic. Topped with a refreshing cilantro lime cabbage slaw and creamy cilantro lime cashew crema, these tacos are vibrant and satisfying. Served with tortillas, black beans, avocado, pico de gallo, and cilantro lime rice, they make a perfect vegan taco night option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 small tacos 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
Cauliflower:
- 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
Cilantro Lime Crema:
- 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
Cilantro Lime Cabbage Slaw:
- 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
Extras For Serving:
- 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
Instructions
- Soften Cashews: Add the cashews to a bowl and cover with boiling water. Set aside to soften for about 30 minutes to prepare for the crema.
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to get ready for roasting the cauliflower.
- Prep Cauliflower: Chop the cauliflower into medium to small florets, smaller if you prefer them softer in the tacos, or slightly larger for more crunch.
- Season Cauliflower: In a bowl, toss the cauliflower florets with avocado oil, chili powder, paprika, cumin, onion powder, garlic powder, and salt until evenly coated.
- Roast Cauliflower: Spread the seasoned cauliflower on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes until the florets brown on top. After 25 minutes, turn off the oven and let the cauliflower sit inside for 5 more minutes to avoid burning.
- Make Slaw: While cauliflower roasts, mix shredded purple cabbage, chopped cilantro, lime juice, plain Greek yogurt, and salt in a large bowl. Toss thoroughly to combine. Using a mandolin for shredding the cabbage finely is recommended.
- Prepare Cilantro Lime Crema: Drain softened cashews and add them to a high-speed blender with cilantro, lime juice, garlic, salt, and start with ½ cup water. Blend until smooth, adding more water as needed to reach desired creaminess, usually about ¾ cup total. Taste and adjust seasoning as desired.
- Assemble Tacos: Warm the tortillas and begin layering with roasted cauliflower florets. Top with cilantro lime slaw, pico de gallo, sliced avocado, and drizzle generously with cilantro lime crema.
- Serve: Serve tacos alongside cilantro lime rice and black beans for a complete, flavorful vegan meal.
Notes
- The Greek yogurt in the slaw can be substituted with a vegan yogurt to keep the recipe fully vegan.
- Use corn tortillas for a gluten free version.
- Roasting times may vary depending on your oven; watch carefully to avoid burning.
- Adjust seasonings in the crema and slaw according to personal taste.
- Softer cauliflower works better for tacos, but adjust floret size depending on your texture preference.
Keywords: Vegan tacos, roasted cauliflower tacos, cilantro lime crema, plant-based tacos, gluten free tacos, healthy vegan meal
