Description
These vegan roasted cauliflower tacos are smoky, spicy, and topped with creamy cashew crema and fresh cilantro lime slaw. A vibrant, satisfying plant-based meal perfect for any taco night.
Ingredients
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1 large head of cauliflower, chopped
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2 tbsp olive oil
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1 tsp chili powder
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1 tsp smoked paprika
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1 tsp cumin
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp salt
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2 cups shredded purple cabbage
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¼ cup chopped cilantro
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Juice of 1 lime
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2 tbsp vegan yogurt
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½ cup raw cashews (soaked)
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1 garlic clove
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¼ tsp salt
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¼ cup water
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8 small corn tortillas
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Optional toppings: avocado, pico de gallo, extra cilantro, lime wedges
Instructions
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Preheat oven to 400°F and line a baking sheet.
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Toss cauliflower with oil and spices. Roast for 25–30 minutes until golden.
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Mix cabbage, lime juice, cilantro, and yogurt for slaw. Chill.
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Blend soaked cashews, garlic, lime juice, cilantro, salt, and water for crema.
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Warm tortillas in skillet or oven.
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Assemble tacos: cauliflower, slaw, crema, and toppings. Serve with lime.
Notes
- For extra crunch, roast cauliflower slightly longer.
- Slaw and crema can be made ahead.
- Store leftovers separately to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mexican-Inspired