Cauliflower Tacos with Lime and Cream
Servings: 4
Cauliflower Tacos with Lime and Cream
Print Recipe
Ingredients
- 1 1/2 tbsps Avocado Oil
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Sea Salt divided
- 1 head Cauliflower medium sized, chopped into florets
- 1/3 cup Cashews soaked, drained and rinsed 1 1/2 Lime (juiced)
- 1/4 cup Water
- 8 Corn Tortilla
- 1 cup Purple Cabbage thinly sliced
- 1 Avocado sliced
- 1/4 cup Cilantro chopped, for garnish, optional
Instructions
- Preheat the oven to 425oF (218oC) and line a baking sheet with parchment paper. In a small bowl stir together the oil, cumin, paprika, garlic powder and half the salt. Add the cauliflower to the sheet and pour the oil mixture on top. Toss with your hands. Bake for 20 minutes. Remove, flip the cauliflower around and roast for an additional 15 minutes.
- Meanwhile, add the soaked and rinsed cashews to a blender along with the lime juice, water and remaining sea salt. Blend on high until smooth and creamy.
- Divide the tortillas between plates. Add the cabbage, roasted cauliflower and avocado to each tortilla. Drizzle the cashew lime sauce over each taco and garnish with cilantro, if using. Enjoy!
Notes
Leftovers
This recipe is best stored with ingredients kept separately. Store everything in their own airtight container for up to three days.
Serving Size
One serving is two tacos.
More Flavor
Season the cabbage with extra lime juice and sea salt.
Additional Toppings
Top with thinly sliced radish and/or chili flakes.
Nut-Free
Use plain coconut yogurt mixed with lime juice instead of cashew cream.
This recipe is best stored with ingredients kept separately. Store everything in their own airtight container for up to three days.
Serving Size
One serving is two tacos.
More Flavor
Season the cabbage with extra lime juice and sea salt.
Additional Toppings
Top with thinly sliced radish and/or chili flakes.
Nut-Free
Use plain coconut yogurt mixed with lime juice instead of cashew cream.