Description
Cauliflower chickpea tacos served with kale slaw and cashew cream in baked corn tortillas. Perfect for a plant-based taco night!
Ingredients
Cauliflower Chickpea Taco “Meat”
- 1 TBSP Thrive Algae Oil
- 1 small head cauliflower, roughly chopped
- 1 15-oz. can chickpeas, drained and rinsed
- 1 packet taco seasoning (or make your own DIY blend)
- 1/2 cup filtered water + more as needed
Kale Slaw
- 2 cups shredded kale
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 1/2 large lime, squeezed
Cashew Cream
- 1 cups raw cashews, soaked 4-6 hours, then drained and rinsed
- 1/2 cup filtered water
- 1–2 TBSP fresh lemon juice
- 1/4 tsp Himalayan sea salt
- 1/4 tsp garlic powder
Toppings
- salsa verde
- lime
- anything else
Instructions
- To make the cashew sour cream, add cashews to a bowl and cover with water. Soak them for 4- 6 hours, then drain and rise. Place the soaked cashews in a high-speed blender with the filtered water, lemon, sea salt, and garlic powder Blend everything on high until it’s smooth and creamy, stopping to scrape down the sides as needed. Add more water for a thinner consistency, if desired. Transfer the sour cream to an air-tight container and chill in the fridge until ready for use.
- Preheat the oven to 350 and line a baking sheet with parchment paper. Add 6-8 corn tortillas to the pan in an upright “U” shape from one side of the baking sheet to the other, touching each other to remain upright. While the oven preheats, make your cauliflower chickpea filling.
- Heat a pan over medium heat an add a Tablespoon of Thrive® Culinary Algae Oil to the pan. Once it’s warm, add the chopped cauliflower and chickpeas to the pan. Cook over medium for 5-8 minutes, until lightly browned and tender. Add the taco seasoning and filtered water and stir well to combine. Cover the mixture, reduce heat, simmer for 8-10 minutes, until the liquid is absorbed and the cauliflower florets and chickpeas are tender. If the pan gets too dry, add a splash of water as needed to keep things moist. Remove the mixture from heat and set aside.
- To make the kale slaw, add kale, cabbage, and shredded carrots to a large mixing bowl and toss to combine with a bit of lime juice. Massage the mix with your hands to really work the lime juice into the kale leaves to soften them. Set aside.
- Once oven has preheated, add the corn tortillas to the oven and bake for ~3-5 minutes, until lightly toasted but not crisp. Remove from the oven and add to a plate for assemble.
- To assemble Cauliflower Chickpea Tacos, add a heaping spoonful of cauliflower chickpea taco “meat” to each baked corn tortilla and top with a handful of kale slaw. Garnish with optional cashew cream and salsa verde. Serve immediately!
- Store leftover cauliflower chickpea filling, kale slaw, and cashew cream in separate airtight containers in the refrigerator for up to 5 days and reheat before serving.
Notes
Recipe adapted from Naked Lunch
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Mexican, Entree
- Method: Oven & Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free