Name: Vegan Roasted Cauliflower Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 large head cauliflower; 2 tablespoons oil (avocado recommended); 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; 1/2-1 cup water; 1/3 cup cilantro; 2 tablespoons lime juice (about 1 lime); 1/4-1/2 teaspoon salt (to taste); 1 clove garlic; 2 1/2 cups shredded purple cabbage; 1/2 cup chopped cilantro; 2 tablespoons lime juice (about 2 limes); 2 tablespoons plain Greek yogurt*; 1/2 teaspoon salt (to taste); 8 small tortillas (corn for gluten-free); 2 cups instant pot black beans; 1 batch cilantro lime rice; 1 avocado; Pico de gallo

why make this recipe

Vegan Roasted Cauliflower Tacos are not only healthy but also delicious. The combination of roasted cauliflower, fresh slaw, and creamy cilantro lime sauce makes these tacos a flavorful option. They are perfect for a quick dinner or a fun gathering with friends. Plus, they are plant-based, making them suitable for vegans and vegetarians.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

how to make Vegan Roasted Cauliflower Tacos

Ingredients:

1 large head cauliflower
2 tablespoons oil (I used avocado)
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
1/2-1 cup water
1/3 cup cilantro
2 tablespoons lime juice (about 1 lime)
1/4-1/2 teaspoon salt (or to taste)
1 clove garlic
2 1/2 cups shredded purple cabbage
1/2 cup chopped cilantro
2 tablespoons lime juice (about 2 limes)
2 tablespoons plain Greek yogurt*
1/2 teaspoon salt (or to taste)
8 small tortillas (I used corn for gluten-free)
2 cups instant pot black beans
1 batch cilantro lime rice
1 avocado
Pico de gallo

Directions:

Add the cashews to a bowl and cover with boiling water. Set aside to soften.
Preheat the oven to 400 degrees Fahrenheit.
Chop the cauliflower into medium or small florets. Smaller florets soften more easily, which works well in tacos.
Toss the cauliflower with oil and all the seasonings in a bowl until well coated.
Spread the cauliflower on a baking sheet lined with parchment paper and roast for 25-30 minutes or until browned on top.
If you prefer, turn off the oven after 25 minutes and let it sit for 5 minutes to avoid burning.
While the cauliflower roasts, mix all ingredients for the slaw in a large bowl. A mandolin is great for finely shredding the cabbage.
Once the cashews have softened (about 30 minutes), blend them with all remaining crema ingredients in a high-speed blender. Start with 1/2 cup of water and add more for desired consistency.
Taste and adjust flavors as needed.
Assemble the tacos by starting with roasted cauliflower, then add the slaw, pico de gallo, avocado, and cilantro lime crema. Serve with cilantro lime rice and black beans. Enjoy!

how to serve Vegan Roasted Cauliflower Tacos

Serve these tacos warm with a side of cilantro lime rice and black beans for a complete meal. You can also bring extra toppings like avocado or more pico de gallo to the table for people to add as they wish.

how to store Vegan Roasted Cauliflower Tacos

Store any leftovers in airtight containers in the fridge for up to three days. Keep the components separate if possible, to maintain the texture of the tortillas and slaw.

tips to make Vegan Roasted Cauliflower Tacos

Make sure to chop the cauliflower into uniform pieces for even cooking.
Feel free to experiment with different spices to customize the flavor.
For a creamier texture, add more water to the crema until it reaches your preferred consistency.

variation

You can swap the purple cabbage for green cabbage or kale. For added protein, include more black beans or even roasted chickpeas.

FAQs

1. Can I use frozen cauliflower instead of fresh?
Yes, you can use frozen cauliflower, but ensure it is fully thawed and drained before roasting.

2. Can I make the slaw in advance?
Yes, the slaw can be made a few hours ahead of time. Just keep it in the fridge until ready to use.

3. Is this recipe gluten-free?
Yes, if you use corn tortillas, this recipe is gluten-free. Always check labels for any added gluten in packaged ingredients.