Cauliflower Tacos with Cilantro Lime Crema (Vegan!)
Mexican-inspired roasted cauliflower tacos layered with a cilantro lime cabbage slaw, fresh pico de gallo, avocado, and a creamy cashew-based cilantro lime crema. Vegan, gluten-free with corn tortillas, and ready in 45 minutes.
Ingredients
Cauliflower:
- 1 large head cauliflower, cut into medium-small florets
- 2 tablespoons avocado oil (or olive oil)
- 1½ teaspoons chili powder
- 1½ teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
Cilantro Lime Crema:
- 1 cup raw cashews, soaked in boiling water for 30 minutes
- ½ to 1 cup water, to adjust consistency
- ⅓ cup fresh cilantro
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 clove garlic
- ¼ to ½ teaspoon salt, to taste
Cilantro Lime Cabbage Slaw:
- 2½ cups shredded purple cabbage
- ½ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice (about 2 limes)
- 2 tablespoons plain Greek yogurt (use dairy-free yogurt to keep fully vegan)
- ½ teaspoon salt, or to taste
For Serving:
- 8 small tortillas (corn for gluten-free)
- 1 ripe avocado, sliced
- Pico de gallo
- Optional: cilantro lime rice and black beans on the side
Instructions
- Place the raw cashews in a bowl. Cover completely with boiling water. Set aside to soak for 30 minutes.
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- Chop the cauliflower into medium-small florets. Add to a large bowl and drizzle with oil. Toss to coat.
- Add the chili powder, paprika, cumin, onion powder, garlic powder, and salt. Toss until every floret is evenly coated in the spice mixture.
- Spread the cauliflower out on the prepared baking sheet in a single layer. Do not overcrowd.
- Roast for 25 to 30 minutes, or until the tops start to turn golden brown. After 25 minutes, you can turn off the oven and let the cauliflower sit inside for 5 more minutes to finish gently without burning.
- While the cauliflower roasts, prepare the slaw. Add the shredded purple cabbage, chopped cilantro, lime juice, Greek yogurt (or mayo), and salt to a large bowl. Toss well to combine. Taste and adjust seasoning. Set aside.
- Drain and rinse the soaked cashews. Add to a high-speed blender along with the cilantro, lime juice, garlic, salt, and ½ cup water. Blend on high until completely smooth. Add more water a tablespoon at a time to reach your preferred drizzling consistency. Taste and adjust salt and lime.
- Warm the tortillas in a dry skillet over medium heat or wrapped in a damp paper towel in the microwave.
- Assemble the tacos: layer each warm tortilla with roasted cauliflower, a scoop of cilantro lime slaw, fresh pico de gallo, and sliced avocado. Drizzle generously with cilantro lime crema.
- Serve immediately, with cilantro lime rice and black beans on the side if desired. Enjoy!
Notes
- The Greek yogurt in the slaw can be substituted with regular mayo or vegan mayo.
- For a fully vegan crema, this recipe already is - just make sure to use dairy-free yogurt in the slaw too. Kite Hill Dairy-Free Greek Style yogurt works great.
- For a paleo option, use grain-free tortillas such as Siete Foods, or serve everything over chopped romaine as a taco salad.
- The crema keeps in the fridge for up to 1 week in a sealed jar.
- The slaw keeps in the fridge for 3 to 5 days.
- Roasted cauliflower is best eaten fresh but will keep for up to 2 days refrigerated. Reheat in the oven or air fryer at 375°F for best texture.
- To make spicier, add a pinch of cayenne to the cauliflower spice blend and serve with hot sauce.