Roasted Cauliflower Tacos with Chipotle Cashew Crema

Roasted Cauliflower Tacos made with frozen cauliflower served in tortillas with a chipotle cashew crema and your favorite toppings.

Recently M and I got into a heated debate about whether tacos and sandwiches were the same thing. 

His argument was that they were both essentially breading wrapped around protein, making them essentially the same. 

“NO!” I practically spat out in the kitchen, hardly suppressing my laughter. 

“They’re nothing alike! A taco is in tortillas and a sandwich is made with bread and tortilla does not equal bread, end of story.” 

He said both bread and tortilla are just carriers for deliciousness, which I suppose is true.

But it’s also true that tacos are magical and no sandwich could ever compare despite how hard it tries. 

Do you agree or disagree? 

I can M and I both agree, however, that this newest taco recipe I have to share with you has got *it* goin’ on. 

These Roasted Cauliflower Tacos with Chipotle Cashew Crema are made with frozen cauliflower served in tortillas with chipotle cashews crema.

Add your favorite toppings and enjoy for Taco Tuesday or any day of the week! 

Just don’t call it a sandwich, mmk?

What You Need to Make Roasted Cauliflower Tacos

The star of this recipe is roasted cauliflower, which is *way* easier to make than you might think.

If you’re like me, sometimes buying a head of cauliflower and washing and chopping it can feel, well, like a lot of work. 

I was today years old when I discovered than you can roast frozen cauliflower and it tastes delicious. 

Here’s what you need to make the roasted cauliflower:

• Stahlbush Island Farms Frozen Cauliflower Florets
• avocado oil
• chili powder
• cumin
• smoked paprika
• powdered garlic
• Himalayan sea salt

That’s it!

How to Make Roasted Cauliflower 

Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone mat.

In a bowl, toss the frozen cauliflower together with the oil and spices until everything is nicely coated.

Spread the cauliflower evenly on the lined pan with a bit of space between the pieces.

Transfer the pan to the oven and let the cauli roast for 25-30 minutes, tossing halfway through. 

The cauliflower is done when it’s fork tender and slightly blackened on the tips. 

Yum! 

What You Need to Chipotle Cashew Crema

I nominate Chipotle Cashew Crema to be the best supporting actor in this role, er, I mean, recipe. 

This sauce is thick, savory, and creamy, making it the perfect sauce to bring everything together in these tacos. 

Here’s what you need to make the Chipotle Cashew Crema:

• raw cashews
• filtered water
• lime juice
• smoked paprika
• chili powder 
• garlic powder
• Himalayan sea salt

That’s it!

How to Make Chipotle Cashew Crema

Place all of the ingredients for the Chipotle Cashew Crema in a high speed blender or food processor and blend everything until smooth and creamy.

Add more lime juice or water if the crema is too thick.

Transfer the cream to a mason jar and serve immediately or refrigerate until ready to serve.

Cashew Crema will keep in the refrigerator for up to one week. 

If you have extra, lucky you! 

I highly recommend pouring it on all of the things: salads, bowls, burgers, sandwiches, etc. 

Stahlbush Island Farms 

I used Stahlbush Island Farms Frozen Cauliflower Florets to create the cauli base to these tacos. 

These cauliflower are frozen for your convenience and are ready for anything! 

I used two bags to create the bulk of this recipe without any mess or clean up required. 

Stahlbush Island Farms has unique frozen produce and also specialized in artisan purees. 

I love that their produce is sustainably sourced with attention to the planet, people, and the plants themselves.

Try the cauliflower in these tacos and you’ll taste the difference!

Notes on Meal Prep

If you’re making this recipe with a plan to enjoy it later; no worries! 

Be sure to store the leftovers separately airtight containers in the refrigerator and reheat and reassemble everything before serving.

This means storing the cauliflower, toppings, chipotle crema, and tortillas all in different containers. 

It takes a bit of storage space, but it’s worth it to ensure the ingredients hold their taste and integrity throughout the week! 

I find that the leftovers are best enjoyed within 5-7 days. 

Toppings for Roasted Cauliflower Tacos

So now you’re ready to serve your Roasted Cauliflower Tacos.

While toppings are all optional, here’s what I love for serving:

• Almond Flour Tortillas
• Chipotle Crema (recipe above)
• Fresh cilantro 
• Pico de gallo
• Shredded cabbage
• Avocado

Feel free to add your own based on what you have on hand and what you’re craving!

How to Serve Roasted Cauliflower Tacos

To serve your tacos, heat the almond flours tortillas on each side in a warm pan.

I recommend this method for assembling the tacos for the best eating experience:

Place a generous amount of chipotle crema in the middle of a tortilla followed by some roasted cauliflower.

Top with your choice of toppings: cilantro, pico de gallo, cabbage, and avocado.

If you are craving more protein, try adding black or white beans into your tacos. 

Add these tacos to your Taco Tuesday rotation.

They’re perfect to add to your meal plan any time of year.

Enjoy! 

More Vegan Tacos

• Romaine Tempeh Tacos

• Cauliflower Chickpea Tacos

• Veggie Sausage Breakfast Tacos

• Dark Chocolate “Choco-Tacos”

• Roasted Carrot Tofu Tacos

• Lentil Shiitake Barbacoa Tacos

I Want to Hear From You

If you make this Roasted Cauliflower Tacos with Chipotle Cashew Crema recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Stahlbush Island Farms, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!