Cauliflower Tacos with Cashew Crema
Special shout-out to Bon Appetit for the inspiration.
Most of us love tacos and there are so many different ways you can serve a taco, this one caught our attention. Not only is this good, but it is good for you. Totally vegan (remember tortillas are just ground corn). I like to mix up our taco night and always have a few different options to satisfy their lifestyles. Now the star of this show is the cauliflower, and the sauce is incredible. The cauliflower is an amazing vegetable that provides many health benefits. According to WebMD one serving is 92% water. So our friend cauliflower keeps us hydrated and also is a good source of fiber.
Cauliflower the most flexible of plants
Cauliflower has a group of substances known as glucosinolates. As you chew and digest it, these substances are broken down into compounds that may help prevent cancer -- they help protect cells from damage and have anti-inflammatory, antiviral, and antibacterial effects.
Ok now on with the show!
15 Ingredients and 30 minutes start to finish
3 garlic cloves [minced]
¼ cup avocado or vegetable oil
2 tsp. cumin
2 tsp. paprika [hot or sweet]
2 heads of cauliflower, cut into 1"–2" florets
Kosher salt
12 6" corn tortillas
2-3 green onions [thinly sliced both white and green part]
1 avocado[sliced]
2 radishes [thinly sliced]
1 lime [wedged]
cilantro leaves for topping
SAUCE
VEGAN CASHEW CREMA
1 green chile [grated or canned]
1 garlic clove [minced]
1/4 cup cashew or almond butter
1 lime [juiced]
Kosher salt
Sauce: take all ingredients and process in a blender until smooth
Instructions
Preheat oven 450 degrees, place rack in the lowest position
Stir garlic, oil, cumin, salt, and paprika in a small bowl to combine
Toss cauliflower floret with spiced oil place in a single layer on a rimmed baking sheet lined with parchment paper, and sprinkle with salt
Roast cauliflower 20–25 minutes
Toast tortillas either in the oven for five minutes or on a large skillet stovetop for about 2 minutes
Spread each tortilla with some reserved sauce; top with cauliflower
Garnish with green onion, avocado, radishes, and cilantro
Serve with lime wedges