Roasted Cauliflower Tacos
Cook and Prep Time: 45-50 minutes
Serves: 4
You Need
- 1 head Cauliflower, chopped
- 2-3 t Chili Powder
- 2-3 t Smoked Paprika
- 2-3 t Ground Cumin
- 2-3 t Garlic Powder
- 2-3 t Onion Powder
- Salt & Pepper, to taste
- 1 t Extra Virgin Olive Oil
For the Crema
- 1 cup Cashews, soaked overnight OR Avocado
- ½ cup Water (plus more if needed)
- ½ cup Cilantro
- 1 Lime, juiced
- 2-3 cloves Garlic
- Salt & Pepper, to taste
For the Slaw
- 2 cups Purple Cabbage, shredded
- 1 cup Carrots, shredded
- ½ cup Cilantro, chopped
- 1 Lime, juiced
- 1 T Tahini
- Salt & Pepper, to taste
Options for Serving
- Refried Beans
- Sautéed Black Beans
- Tortillas
- Sliced Avocado
- Salsa or Pico de Gallo
- Chopped Cilantro
- Chopped Basil
- Lime Wedges
DIRECTIONS
- Rinse and chop the produce accordingly. Preheat your oven to 425˚F and line 1 baking tray.
- Toss the cauliflower in the spices listed above, and add the cauliflower to your lined baking tray, and roast for 25-30 minutes, flipping halfway.
- Meanwhile, make the slaw. Combine all the slaw ingredients in a large bowl, and toss to combine. Let stand to marinate and rest before serving.
- Make the crema. Combine all the crema ingredients in a blender, and pulse until smooth. Add more water if needed.
- Assemble your tacos with your desired serving options. Enjoy!