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Cauliflower Tacos with Cilantro Lime Crema

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These Mexican inspired cauliflower tacos are full of flavor and incredibly easy to make. With roasted cauliflower, cabbage slaw and a creamy vegan cilantro lime crema, these tacos are bound to impress!

If you’re a regular around here, you already know my obsession with pasta. BUT you may not know that tacos are a very close competitor for my favorite food.

I loooove chicken and fish tacos, but when I need something lighter but still *incredibly* flavorful and satisfying, I always reach for these cauliflower tacos.

They start with spicy Mexican inspired roasted cauliflower, layered with a vegan cilantro lime cabbage slaw and topped with pico de gallo and a cashew based cilantro lime crema. Wrap it up in a fluffy flour or corn tortilla for the best plant based dinner ever!

They’re vegan, paleo friendly, super easy to make and bursting with flavor in every bite.

How to make this recipe

Add the cashews to a bowl and cover with boiling water. Set aside to soften. Preheat the oven to 400 degrees Fahrenheit.

Chop the cauliflower into medium/small florets. I like them on the smaller side because they soften more easily, which I prefer in tacos. If you like more of a crunch, keep them slightly larger.

Add to a bowl and toss with the oil, then add in all seasonings and toss until well coated.

Add to a baking sheet lined with parchment paper and roast for 25-30 minutes or until they start to brown on top. I usually do 25 minutes, then turn off the oven and let them sit for 5 minutes so they don’t burn. All ovens are different!

While the cauliflower is roasting, add all ingredients for the slaw to a large mixing bowl. Toss well to combine. I like to use a mandolin to finely shred the cabbage.

Once the cashews have softened (about 30 minutes), add to a high speed blender with all remaining crema ingredients. Start with 1/2 cup of water and add more to adjust to your desired consistency. I usually do 3/4 cup total, but it depends on your blender.

Taste and adjust flavors as desired.

Assemble the tacos with a base of cauliflower, then layer on the slaw, pico de gallo, avocado and the cilantro lime crema. Serve with a side of cilantro lime rice and black beans. Enjoy!

Can I prep these in advance?

The cabbage slaw and crema can easily be prepped in advance. The slaw will keep in the fridge for about 3 days and the crema for about a week. However, the texture of the cauliflower is definitely best when made fresh!

You can chop the cauliflower and get all the spices ready ahead of time, then just toss to combine and pop everything in the oven when you’re ready to roast! If you need to prep ahead, the cauliflower will keep for about 2 days, but it will be much softer reheated.

Serving suggestions

I like serving these cauliflower tacos restaurant style with the cauliflower, slaw, pico de gallo and crema right in the taco, and then rice and beans on the side. I like using my instant pot black beans and either cilantro lime rice or Spanish rice.

Try these next!

  • Vegan Tofu Tacos
  • Cauliflower Burrito Bowls
  • Cashew Queso

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5 from 4 votes

Baked Cauliflower Tacos

by: claire cary

These Mexican inspired cauliflower tacos are full of flavor and incredibly easy to make. With roasted cauliflower, cabbage slaw and a creamy vegan cilantro lime crema, these tacos are bound to impress!

/ /

Prep: 15 mins
Cook: 30 mins
Total: 45 mins

4

Ingredients

Cauliflower:

  • 1 large head cauliflower
  • 2 tbsp oil I used avocado
  • 1 ½ tsp chili powder
  • 1 ½ tsp paprika
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp salt

Cilantro Lime Crema:

  • 1 cup raw cashews
  • 1/2-1 cup water
  • cup cilantro
  • 2 tbsp lime juice about 1 lime
  • 1/4-1/2 tsp salt or to taste
  • 1 clove garlic

Cilantro Lime Cabbage Slaw:

  • 2 ½ cups shredded purple cabbage
  • ½ cup chopped cilantro
  • 2 tbsp lime juice about 2 limes
  • 2 tbsp plain greek yogurt* I used Kite Hill Dairy Free Greek Style
  • ½ tsp salt or to taste

Extras For Serving:

  • 8 small tortillas I used corn for GF
  • 2 cups instant pot black beans
  • 1 batch cilantro lime rice
  • 1 avocado
  • Pico de gallo

Instructions

  • Add the cashews to a bowl and cover with boiling water. Set aside to soften.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Chop the cauliflower into medium/small florets. I like them on the smaller side because they soften more easily, which I prefer in tacos. If you like more of a crunch, keep them slightly larger.
  • Add to a bowl and toss with the oil. Add in all seasonings and toss until well coated.
  • Add to a baking sheet lined with parchment paper and roast for 25-30 minutes or until they start to brown on top. I usually do 25 minutes, then turn off the oven and let them sit for 5 minutes so they don’t burn. All ovens are different!
  • While the cauliflower is roasting, add all ingredients for the slaw to a large mixing bowl. Toss well to combine. I like to use a mandolin to finely shred the cabbage.
  • Once the cashews have softened (about 30 minutes), add to a high speed blender with all remaining crema ingredients. Start with 1/2 cup of water and add more to adjust to your desired consistency. I usually do 3/4 cup total, but it depends on your blender.
  • Taste and adjust flavors as desired.
  • Assemble the tacos with a base of cauliflower, then layer on the slaw, pico de gallo, avocado and the cilantro lime crema. Serve with a side of cilantro lime rice and black beans. Enjoy!

Notes

The yogurt in the slaw can be subbed for mayo or vegan mayo.

Use grain free tortillas like Siete Foods for a paleo option, or add everything to a bowl with chopped romaine for a taco salad!

Serving: 2tacos / Calories: 507kcal / Carbohydrates: 64g / Protein: 18g / Fat: 21g / Fiber: 12g / Sugar: 8g

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