Why you will love this recipe:
You’ll adore these tacos because they’re packed with nutrients, incredibly flavorful, and completely vegan! The roasted cauliflower provides a hearty base, while the creamy cilantro-lime sauce adds a tangy richness. The crunchy slaw offers a cool contrast, and the customizable toppings let you create your perfect taco experience. Plus, they’re a fun and healthy way to enjoy a plant-based meal!
Introduction
In the realm of vegan cuisine, it’s often a challenge to find dishes that are both satisfying and bursting with flavor. Look no further! These Vegan Roasted Cauliflower Tacos are a delightful solution, proving that plant-based eating can be exciting and delicious. This recipe transforms humble cauliflower into a star ingredient, highlighting its versatility and ability to absorb a symphony of spices. The roasting process brings out the cauliflower’s natural sweetness while giving it a slightly crispy exterior, providing the perfect textural contrast to the other components of the taco.
This recipe isn’t just about the cauliflower, though. It’s a harmonious blend of textures and tastes. The cilantro-lime crema offers a velvety smoothness with a bright, citrusy kick, while the vibrant cabbage slaw delivers a refreshing crunch. The addition of black beans and cilantro-lime rice rounds out the meal, providing a complete and fulfilling dining experience. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, these tacos are sure to impress.
The beauty of these tacos lies in their adaptability. Feel free to adjust the spice level to your preference, experiment with different toppings, and even switch up the type of tortillas. This recipe is a blank canvas for your culinary creativity! Prepare to embark on a taco adventure that will tantalize your taste buds and leave you wanting more. From the fragrant aroma of the roasting cauliflower to the vibrant colors of the toppings, every aspect of this dish is designed to delight. So, gather your ingredients, preheat your oven, and get ready to create a taco masterpiece!
Ingredients:
Cauliflower:
- 1 large head cauliflower
- 2 tablespoons oil (I used avocado)
- 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* (see notes for substitutions)
- ½ teaspoon salt, or to taste
Extras For Serving:
- 8 small tortillas (I used corn for GF)
- 2 cups instant pot black beans
- 1 batch cilantro lime rice
- 1 avocado
- Pico de gallo
Preparation:
Step 1: Begin by preparing the cashews for the crema. Place them in a bowl and cover them with boiling water. This will soften them, making them easier to blend into a smooth and creamy sauce. Set the bowl aside and allow the cashews to soak for at least 30 minutes. Soaking is a crucial step in achieving the desired texture for the crema.
Step 2: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). This temperature is ideal for roasting the cauliflower, allowing it to become tender and slightly caramelized without burning. Ensure your oven is fully preheated before placing the cauliflower inside for optimal results.
Step 3: Prepare the cauliflower by chopping it into medium/small florets. The size of the florets will affect the final texture of the tacos. Smaller florets tend to soften more easily, which creates a more tender and melt-in-your-mouth texture. If you prefer a bit of crunch, keep the florets slightly larger. Evenly sized florets will ensure even cooking.
Step 4: In a large bowl, toss the cauliflower florets with the oil. Avocado oil works well due to its neutral flavor and high smoke point, but any oil suitable for roasting can be used. Next, add the chili powder, paprika, cumin, onion powder, garlic powder, and salt. Toss thoroughly until the cauliflower is evenly coated with the spice mixture. The spices are the key to creating a flavorful and aromatic cauliflower.
Step 5: Line a baking sheet with parchment paper. This will prevent the cauliflower from sticking to the sheet and make cleanup easier. Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the cauliflower instead of roasting it properly.
Step 6: Roast the cauliflower in the preheated oven for 25-30 minutes, or until it starts to brown on top. Keep a close eye on the cauliflower to prevent burning. The roasting time will vary depending on your oven.
Step 7: Consider turning off the oven after 25 minutes and letting the cauliflower sit inside for an additional 5 minutes. This helps prevent burning and allows the residual heat to continue cooking the cauliflower, ensuring it is tender and flavorful. However, be mindful, as all ovens are different, and you may need to adjust the timing accordingly.
Step 8: While the cauliflower is roasting, prepare the cilantro-lime cabbage slaw. In a large mixing bowl, combine the shredded purple cabbage, chopped cilantro, lime juice, plain Greek yogurt, and salt. Toss well to combine all the ingredients. The Greek yogurt adds a creamy tang that complements the other flavors, but see the notes section for a vegan alternative.
Step 9: A mandolin is your best friend for this step! Using a mandolin to finely shred the cabbage will create a delicate and pleasing texture for the slaw. If you don’t have a mandolin, you can use a sharp knife to thinly slice the cabbage.
Step 10: Once the cashews have softened (after soaking for about 30 minutes), drain them and add them to a high-speed blender. Add all remaining crema ingredients: cilantro, lime juice, salt, and garlic clove.
Step 11: Start with ½ cup of water and add more to adjust to your desired consistency. The amount of water needed will depend on the strength of your blender and your preferred consistency.
Step 12: Blend all the ingredients until completely smooth and creamy. This may take a few minutes, depending on your blender. Be patient and scrape down the sides of the blender as needed to ensure all ingredients are fully incorporated.
Step 13: Taste and adjust the flavors of the crema as desired. Add more lime juice for extra tanginess, more salt to enhance the flavors, or more water to thin the consistency. The key is to create a crema that is perfectly tailored to your taste preferences.
Step 14: Warm the tortillas according to package instructions.
Step 15: Assemble the tacos! Start with a base of roasted cauliflower, then layer on the cilantro-lime cabbage slaw, pico de gallo, avocado slices, and a generous drizzle of the cilantro-lime crema.
Step 16: Serve the tacos immediately with a side of cilantro-lime rice and black beans. Enjoy your homemade vegan taco feast!
COOKING Rating:
Easy to Medium
Serving Suggestions:
- Serve these tacos with a side of cilantro-lime rice and black beans for a complete and satisfying meal.
- Add a dollop of guacamole or a sprinkle of cotija cheese (if not vegan) for extra flavor and richness.
- Offer a variety of hot sauces for those who like a little extra kick.
- Garnish with fresh cilantro sprigs and lime wedges for a pop of color and freshness.
Tips:
- For a spicier cauliflower, add a pinch of cayenne pepper or a dash of hot sauce to the spice mixture.
- To save time, you can prepare the slaw and crema ahead of time and store them in the refrigerator until ready to use.
- Roasting the cauliflower on a higher rack in the oven will help it brown more evenly.
- If you don’t have a high-speed blender, you can soak the cashews for a longer period (up to a few hours) to soften them further.
- Don’t be afraid to experiment with different toppings and flavor combinations!
Prep Time:
20 minutes
Cook Time:
25-30 minutes
Total Time:
45-50 minutes
Nutritional Information:
(Estimates will vary based on specific ingredients and serving sizes)
Calories: Approximately 350-450 per taco (depending on toppings)
Protein: Approximately 15-20 grams per taco (depending on toppings)
Sodium: Approximately 400-600mg per taco (depending on toppings)
Conclusion
These Vegan Roasted Cauliflower Tacos are more than just a meal; they’re an experience. They’re a celebration of fresh, vibrant flavors and satisfying textures, all wrapped up in a warm and inviting tortilla. Whether you’re a seasoned vegan or simply looking for a delicious and healthy meal option, these tacos are sure to become a new favorite. So, gather your friends and family, fire up the oven, and get ready to enjoy a taco fiesta that’s both good for you and incredibly delicious! Remember, the key to a great taco is to have fun with it! Experiment with different toppings, adjust the spice level to your liking, and make it your own. Happy taco-ing!
