Cauliflower Tacos with Cashew Crema
TACO INGREDIENTS
1 large head of Cauliflower florets or a 32 oz bag
1/4 cup vegetable oil
1 tsp kosher salt
1/2 ground pepper
1 1/2 tsp cumin
1 1/2 tsp paprika
1 tsp garlic powder
1/4 cup bread crumbs
taco sized corn tortillas
chopped fresh cilantro
cotija cheese, crumbled (optional)
INGREDIENTS
1/4 cup cashew butter
juice of 1 lime
1 clove garlic, minced
1/4 cup water
INSTRUCTIONS
Preheat oven to 425 degrees
Dice cauliflower florets and put in a large bowl.
Toss diced cauliflower in vegetable oil, salt, pepper, cumin, paprika, and garlic powder.
Spread cauliflower out onto a baking sheet lined with foil and sprayed with non-stick spray.
Sprinkle bread crumbs over cauliflower.
Bake on the middle rack for 30 minutes, toss half way through cooking. Bake until cauliflower is browned and crispy on the edges.
While the cauliflower bakes, combine cashew butter, lime juice, garlic and water in a small food processor.
Serve tacos warm. Don’t add the cheese if you would like the recipe to be vegan.
Feeds 2-4 people. This is my favorite vegan recipe!
Hope McCarthy