Roasted Chipotle Cauliflower Tacos
Ingredients
The cauliflower
-
1½
pounds
cauliflower, chopped into small florets
-
2
tablespoons
olive oil
-
½
teaspoon
salt
-
3
pieces
chipotle chili peppers from canned chipotles in adobo sauce
-
3
tablespoons
adobo sauce from canned chipotles
-
3
tablespoons
lime juice
-
1
tablespoon
tomato paste
-
1-2
teaspoons
agave syrup
The cashew cheese sauce
-
1
cup
raw unsalted cashews
-
¼
cup
nutritional yeast
-
1
teaspoon
apple cider vinegar
-
¾
cup
vegetable broth
-
pinch
salt
The slaw
-
3
cups
shredded purple cabbage
-
¼
cup
vegan mayonnaise
-
1
medium
lime
-
1
teaspoon
agave syrup
-
¼
teaspoon
salt
-
to taste
freshly ground black pepper
The tacos
-
6-8
pieces
corn tortillas
-
¼
cup
pepitas/raw pumpkin seeds
-
to taste
salt & pepper
-
zest from ½
lime
-
for topping
chopped cilantro
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Chop the cauliflower into small florets, rinse, and pat dry. Toss with olive oil and salt on the baking sheet.
- Roast the cauliflower for 20 minutes.
- Blend chipotle peppers, adobo sauce, lime juice, tomato paste, and agave syrup until smooth.
- After 20 minutes, brush the cauliflower with chipotle sauce and roast for an additional 10-15 minutes until tender.
- For the cashew cheese sauce, blend soaked cashews, nutritional yeast, apple cider vinegar, vegetable broth, and salt until smooth, then warm it up.
- Mix vegan mayo, lime juice, lime zest, agave syrup, salt, and pepper for the slaw, then toss with shredded cabbage and refrigerate.
- Heat corn tortillas in a skillet until brown, and toast pepitas if desired.
- Assemble tacos with slaw, cauliflower, cashew sauce, pepitas, and cilantro.
Nutrition Facts (estimated)
Servings
4 servings (2 tacos each)
Calories
502
Total fat
28g
Total carbohydrates
56g
Total protein
12g
Sodium
853mg
Cholesterol
0mg
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