Description
Vegan Roasted Cauliflower Tacos are a vibrant and satisfying dish perfect for any occasion. These delightful tacos feature tender roasted cauliflower seasoned with bold spices, nestled in soft tortillas and topped with a crunchy cabbage slaw and a creamy cilantro lime crema. They are not only easy to prepare but also packed with nutritious ingredients, making them an excellent option for both casual weeknight dinners and entertaining guests. Enjoy these tasty tacos on their own or serve them alongside sides like cilantro lime rice and black beans for a complete meal that everyone will love!
Ingredients
Scale
- 1 large head cauliflower
- 2 tablespoons avocado oil
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup raw cashews
- 1/3 cup cilantro
- 2 tablespoons lime juice
- 2 1/2 cups shredded purple cabbage
- 1/2 cup chopped cilantro
- 2 tablespoons lime juice
- 2 tablespoons plain yogurt (vegan option available)
- 1/2 teaspoon salt
- 8 small corn tortillas
- 2 cups instant pot black beans
- 1 batch cilantro lime rice
- 1 avocado
- Pico de gallo
Instructions
- Soak cashews in boiling water to soften.
- Preheat oven to 400°F (200°C).
- Chop cauliflower into small florets and toss with oil and spices until coated.
- Spread cauliflower on a parchment-lined baking sheet and roast for 25-30 minutes until golden.
- While the cauliflower roasts, mix slaw ingredients in a bowl.
- Blend softened cashews with other crema ingredients until smooth.
- Assemble tacos by layering roasted cauliflower, slaw, pico de gallo, avocado, and drizzle with crema.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (about 160g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg