Description
Roasted Cauliflower Tacos made with frozen cauliflower served in tortillas with a chipotle cashew crema and your favorite toppings.
Ingredients
Roasted Cauliflower Tacos
- 2– 10 oz bags of Stahlbush Island Farms Frozen Cauliflower Florets
- 1 TBSP avocado oil
- 2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp powdered garlic
- 1/4 tsp Himalayan sea salt
Chipotle Cashew Crema
- 1 cup raw cashews, soaked in hot water for 1 hour
- ¾ filtered water
- 1.5 TBSP lime juice
- 1 tsp smoked paprika
- ¼ tsp chili powder
- ¼ tsp garlic powder
- ¼ tsp Himalayan sea salt
For serving
- Almond Flour Tortillas
- Chipotle Crema (recipe above)
- Fresh cilantro
- Pico de gallo
- Shredded cabbage
- Avocado, sliced
Instructions
- Preheat the oven to 425°F. 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 coated. Spread the cauliflower evenly on the lined pan with space between the pieces. Bake on the middle rack and roast for 25-30 minutes, tossing halfway through.
- Place all of the ingredients for the Chipotle Cashew Crema in a high speed blender or food processor and blend 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.
- Heat tortillas on each side in a warm pan. 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. Enjoy immediately!
- Store leftovers separately in airtight containers in the refrigerator and reheat and reassemble before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Tacos
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free