Recipes

Cauliflower Tacos

December 31, 2021  Adriana Lee Avatar
Cauliflower Tacos

Chipotle Cashew Crema Sauce

cashews 1 cup
chipotle pepper in adobo sauce 1
juice of ½ one lime
warm water 1/4 - 1/2 cup
salt & pepper to taste
OPTIONAL 2-3 tablespoons nutritional yeast, this gives it a cheesy flavor

Quick Pickled Red Onions

Red onion - halved & sliced 1/2
small limes - juiced 2
salt 1/4 tsp

Toppings (optional)

Avocado
Pepitas
Cilantro
Your favorite salsa or hot sauce

They’re so easy that I’ve even made them while camping – seriously, they’re that easy! I just made the cashew crema in advance and packed it!

 Eat them by themselves, or serve with a side of beans, rice and your favorite salsa!

Serves 4 people.

INSTRUCTIONS:

  1. Quick soak your cashews by covering them completely with very hot, but not boiling water. Set aside for 15-20 minutes. Then rinse.
  2. Place your sliced red onion and juice of two small limes into a mason jar with a pinch of salt. Shake to evenly coak. Set aside for 15-20 minutes, shaking the jar every 5 minutes or so to evenly coat the juice. You can also set the jar upside down for half the time to make sure all of the onions get pickled. 
  3. Add cauliflower, garlic, vegetable broth, paprika, oregano and cumin to a cast iron skillet or large pan on medium high heat.
  4. Bring to a simmer and stir frequently until all of the vegetable broth has cooked off. 
  5. Then add olive oil and sear the cauliflower until some of the edges have started to brown. 
  6. Meanwhile, add your soaked cashews, chipotle pepper in adobo, water and lime juice to a high powered blender or food processor and process until fully combined and creamy. If you’re adding nutritional yeast, add that as well. Add salt and pepper to taste. 
  7. Heat up your tortillas. Then assemble your tacos with cauliflower, cashew crema sauce and quick pickled red onions. Top with cilantro, pepitas and any other toppings you might like! Serve & enjoy!

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