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Vegan Cauliflower Tacos Recipe Recipe

Name: Vegan Cauliflower Tacos Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Ingredients: For the Roasted Cauliflower; 2 tablespoons olive oil; 2 teaspoons chili powder; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon kosher salt; 1 head cauliflower, cut into small florets; For the Slaw; 1 clove garlic, smashed and peeled; 2 tablespoons shallot, minced; 2 tablespoons apple cider vinegar; 2 tablespoons freshly squeezed lime juice; 2 tablespoons olive oil; 2 cups shredded purple cabbage; ¼ cup thinly sliced green onion; 2 tablespoons chopped cilantro; For the Lime Crema; ½ cup plain, unsweetened non-dairy yogurt; 2 tablespoons plain, unsweetened non-dairy milk; 2 tablespoons freshly squeezed lime juice; 1 teaspoon lime zest; Additional Ingredients (Optional); Grilled Tortillas (flour or corn); Avocado; Sliced Jalapenos; Salsa; Cilantro

Sweet Cs Designs

Roasted cauliflower, homemade slaw, and lime crema made from scratch combine together to make the most epic vegan cauliflower tacos you’ve ever had! This easy recipe is healthy, versatile, and so satisfying.

Ingredients

For the Roasted Cauliflower

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon kosher salt

1 head cauliflower, cut into small florets

For the Slaw

1 clove garlic, smashed and peeled

2 tablespoons shallot, minced

2 tablespoons apple cider vinegar

2 tablespoons freshly squeezed lime juice

2 tablespoons olive oil

2 cups shredded purple cabbage

¼ cup thinly sliced green onion

2 tablespoons chopped cilantro

For the Lime Crema

½ cup plain, unsweetened non-dairy yogurt

2 tablespoons plain, unsweetened non-dairy milk

2 tablespoons freshly squeezed lime juice

1 teaspoon lime zest

Additional Ingredients (Optional)

Grilled Tortillas (flour or corn)

Avocado

Sliced Jalapenos

Salsa

Cilantro

Method

Preheat your oven to 400F and lightly grease a rimmed baking sheet with olive oil spray.

Add the olive oil, chili powder, garlic powder, onion powder, cumin, paprika and salt to a large bowl. Stir until a paste forms.

Add the cauliflower and toss to combine.

Place the cauliflower on the sheet pan (making sure not to overcrowd the pan) and roast for 30-35 minutes, or until the cauliflower is golden brown and crisp. Make sure to stir the cauliflower halfway through roasting so it doesn't burn.

Add the smashed garlic clove, minced shallot, apple cider vinegar, lime juice, and olive oil to a medium bowl. Set aside for 10 minutes.

Remove the garlic clove and add the cabbage, green onion, and cilantro. Mix well and season with salt and pepper to taste. Set aside until ready to use.

Combine all of the ingredients in a small bowl. Season with salt to taste. Set aside until ready to use.

Fill a grilled tortilla with roasted cauliflower and top with lime crema, slaw, and any additional toppings. Enjoy immediately.

The cauliflower, slaw, and crema can be stored in separate air tight containers in the fridge for up to two days.

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