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Irresistible Cauliflower Tacos

3 years ago
by Chantel H
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Written by Chantel H

When I say irresistible, I mean irresistible! These tacos will keep you coming back for more! I can’t help but eat at least 3 when we make these tacos. The seasonings and dressing make this Cauliflower taco mouth-watering. If you haven’t tried the secret dressing, the Magic Cashew Sauce, then you are missing out! 

Let’s break it down! 

Step 1. Preheat oven to 425 degrees Fahrenheit. Depending on your location, you may have to dial it back or give it more heat, but this temperature has seemed to work great for us. Next, grab your large baking sheet. We love making our life simple by creating an easy cleanup job, so we always use cooking parchment paper or aluminum foil on our baking sheet. (If you haven’t already, chop the cauliflower, sweet potato, and cabbage.) 

Chopped Cauliflower and sweet potato

Step 2. Put the chopped cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over them and then stir. Sprinkle the chili powder, cumin, paprika, garlic powder, oregano, and salt on next. Squeeze the lime juice on and then toss to combine. After the veggies look coated, move the veggies to the large baking sheet and spread them out to cook. 

Step 3. Cook the veggies for 25 minutes or until tender. When you are nearly finished with the veggies, you can add the black beans to cook for 5 minutes. (Or you can heat the beans separately.) The easiest way to tell if the veggies are ready would be to poke the veggies with a fork to check if they are soft enough. Depending on how hot your oven cooks, they may be done earlier than expected. 

Step 4. While the veggies are cooking, make the Magic Cashew Sauce: Add all the Magic Cashew Sauce ingredients in a high-speed blender(Cashews, adobo seasoing, garlic cloves, chili powder, smoked paprika, cumin, salt, water, lime juice). Blend to combine and then transfer to a serving bowl or airtight container. It can last up to 1 week in an airtight container. 

Step 5. Make the avocado spread. Mash the avocado in a bowl with a fork and add your desired amounts of salt and lemon to it. Set it aside until you are ready to make your tacos. You can also use lime if you would like. I prefer lemon with my avocados. 

Step 6. Once the veggies are finished cooking, then heat your choice of tortillas and char them as much as you want.

Step 7. Assemble the Irresistible Cauliflower Tacos by smearing the mashed avocado first on the tortilla. Then add the roasted veggies, black beans, chopped red cabbage, Magic Cashew Sauce, and cilantro. ENJOY!!!

Did I mention to enjoy? The Magic Cashew sauce will make this taco irresistible for you! I literally can’t wait for you to try it out! Follow the steps and be happy with the outcome!  

The moment you have been waiting for… your recipe! 🙂

Irresistible Cauliflower Tacos
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Irresistible Cauliflower Tacos

Recipe by cometotheplantside.com
Servings

4-6

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • Large Taco Ingredients

  • 1 cauliflower, cut into small pieces

  • 1 large sweet potato, diced

  • 1/4 red cabbage, chopped

  • 1 14 ounce can black beans, drained and rinsed

  • tortillas, corn or flour

  • 1 medium avocado

  • Taco Seasonings and Juice

  • 1 teaspoon chili powder

  • 1 tablespoon olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried oregano

  • 1 lime, juiced

  • 1 lemon, juiced

  • Salt to taste

  • Magic Cashew Sauce

  • 1/4 cup roasted unsalted cashews

  • 2 teaspoons adobo seasoning

  • 1 garlic clove, small diced

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon kosher salt

  • 1/2 cup water

  • 1 lime, juiced

Directions

  • Preheat oven to 425 degrees F and then prep a large baking sheet with parchment paper or aluminum. (If you haven’t already chop the cauliflower, sweet potato, and cabbage.)
  • Put the chopped cauliflower florets and diced sweet potatoes in a large bowl. Drizzle the olive oil over them and then stir. Sprinkle the chili powder, cumin, paprika, garlic powder, oregano, 1/4 teaspoon salt. Squeeze the lime juice and then toss to combine. Move the veggies to the large baking sheet and spread them out to cook.
  • Cook the veggies for 25 minutes or until tender. When the veggies are almost done add the black beans to the pan to cook for about 5 minutes. (Or heat up the beans separately.
  • While the veggies are cooking make the Magic Cashew Sauce: Add all the Magic Cashew Sauce ingredients in a high speed blender. Blend to combine and then transfer to a serving bowl or airtight container.
  • Mash the avocado in a bowl with a fork and add your desired amounts of salt and lemon to it. Set aside.
  • Heat up your choice of tortillas (once the veggies are done) and char them as much as you want.
  • Assemble the Irresistible Cauliflower Tacos by smearing the mashed avocado first on the tortilla. Then add the roasted veggies, black beans, chopped red cabbage, Magic Cashew Sauce, and cilantro. ENJOY!!!

Let’s taco about how you are coming to the plantside! Let me know how you liked the Irresistible Cauliflower Tacos! Let me know what you would change? If you make the dish tag me on my instagram account with your finished product. @cometothe_plantside

Can’t wait to hear from you!

Sincerely,

Chantel 

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Chantel H

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