Description
These cauliflower tacos are incredibly flavorful and so easy to make! Every bite is a burst of umami with a hint of smokiness. Save this nutrient-dense recipe for an easy weeknight meal.
Ingredients
Units
Scale
- 4 cups of cauliflower florets
- 1 tsp of garlic powder
- 1 tsp onion powder
- 1 tbsp chili powder
- 1/2 tsp of paprika
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1 tsp of salt
- 3 tbsp olive or avocado oil
Creamy Chipotle Sauce:
- 1 cup of cashews, soaked overnight
- 1 tbsp of apple cider vinegar (or lime)
- 2 tbsp chipotle in adobo sauce (or to taste)
- 1 chipotle in adobo sauce (from the same can)
- 2 garlic cloves
- 1/4 cup water
- 1 tsp salt
Toppings:
- Avocado
- Shredded cabbage
- Chili-lime chickpeas
- Cilantro
- Shredded cabbage
- Pickled onions
Instructions
- Preheat the oven to 400 F. Line a baking tray with parchment paper.
- Break down the cauliflower head into florets no bigger than 3 inches.
- Add all the spices and seasonings into a small bowl and mix them to make a rub.
- Drizzle the oil over the cauliflower florets and make sure they are evenly coated.
- Next, sprinkle the rub all over the oiled florets. Use your hands to make sure they are all seasoned well into the crevices.
- Bake in the oven for 35-40 minutes or until it gets golden brown on the edges.
- While the cauliflower is baking, make the chipotle sauce. If you did not soak your cashews overnight, boil them in hot water for 15 minutes.
- Add all sauce ingredients to a blender and blend on high for 3 minutes or until it is super creamy. Set aside.
- Once cauliflower is done. Turn on a a skillet to warm up tortillas and assemble your tacos.
- Add the creamy chipotle sauce, cilantro, shredded cabbage, avocado or whatever your desire. Enjoy!
Notes
*To make my favorite chili-lime chickpeas coat the chickpeas with 1 tbsp oil, add chili powder to taste (I add lots!), and lime juice to taste.
- Prep Time: 10
- Cook Time: 40
- Category: mains
- Method: Oven
- Cuisine: Mexican
