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Vegan Roasted Cauliflower Tacos with Cilantro Lime Crema and Slaw Recipe

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4.3 from 43 reviews

These Vegan Roasted Cauliflower Tacos feature perfectly roasted, spiced cauliflower florets paired with a creamy cilantro lime cashew crema and a tangy cabbage slaw. Served on corn tortillas with fresh avocado, pico de gallo, black beans, and cilantro lime rice, this plant-based taco recipe is bursting with vibrant flavors and textures, perfect for a wholesome and satisfying meal.

Ingredients

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 to 1 cup water
  • ⅓ cup cilantro
  • 2 tablespoons lime juice (about 1 lime)
  • ¼ to 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 (can be substituted with mayo or vegan mayo)
  • ½ teaspoon salt or to taste

Extras For Serving:

  • 8 small corn tortillas (gluten free)
  • 2 cups instant pot black beans
  • 1 batch cilantro lime rice
  • 1 avocado
  • Pico de gallo

Instructions

  1. Soften Cashews: Add the cashews to a bowl and cover with boiling water. Set aside for about 30 minutes until softened.
  2. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (205 degrees Celsius) to prepare for roasting the cauliflower.
  3. Prepare Cauliflower: Chop the cauliflower into medium to small florets, opting for size based on desired texture. Smaller florets soften more, while larger retain some crunch. Toss the florets in a bowl with avocado oil and all the seasonings (chili powder, paprika, cumin, onion powder, garlic powder, and salt), coating well.
  4. Roast Cauliflower: Spread the seasoned cauliflower evenly on a parchment-lined baking sheet. Roast in the preheated oven for 25-30 minutes until the tops begin to brown. For best results, roast for 25 minutes then turn off the oven and leave cauliflower inside for an additional 5 minutes to prevent burning.
  5. Make the Slaw: While the cauliflower roasts, combine shredded purple cabbage, chopped cilantro, lime juice, Greek yogurt, and salt in a large mixing bowl. Toss thoroughly to combine. Using a mandolin helps to finely shred the cabbage for better texture.
  6. Prepare Cilantro Lime Crema: Drain the softened cashews and transfer them to a high-speed blender. Add cilantro, lime juice, garlic, salt, and start with ½ cup water. Blend until smooth, adding additional water (up to 1 cup total) to reach your desired creamy consistency. Taste and adjust seasoning as needed.
  7. Assemble Tacos: Warm the corn tortillas. Layer in roasted cauliflower first, followed by a generous scoop of slaw, pico de gallo, sliced avocado, and drizzle with the cilantro lime crema. Serve tacos alongside cilantro lime rice and black beans for a complete meal.

Notes

  • The yogurt in the slaw can be substituted with mayo or vegan mayo for different dietary preferences.
  • For a paleo option, use grain free tortillas such as those from Siete Foods, or skip the tortillas and turn the dish into a taco salad by serving over chopped romaine lettuce.
  • For a vegan slaw option, Kite Hill Dairy Free Greek Style yogurt works well.

Find it online: https://flavorspath.com/vegan-roasted-cauliflower-tacos-with-cilantro-lime-crema-and-slaw-recipe/