CAULIFLOWER TACOS
SERVES: 4
TOTAL TIME: 50 MINUTES
INGREDIENTS
1 1/2 Tbsp. avocado oil
1 tsp. cumin
1 tsp smoked paprika
1/2 tsp. garlic powder
1/2 tsp. sea salt, divided
1 head cauliflower, chopped into florets
1/3 cup cashews, soaked, drained, rinsed
1 1/2 limes, juiced
1/4 cup water
8 corn tortillas
1 cup purple cabbage, thinly sliced
1/2 cup cilantro, roughly chopped
1 avocado, chopped for garnish (optional)
2 jalapeños, sliced (optional)
DIRECTIONS
Preheat the oven to 425 degrees and line a baking sheet with parchment paper. In a small bowl stir together the oil, cumin, paprika, garlic powder and half the salt. Add the cauliflower to the sheet and pour the oil mixture on top. Toss with your hands. Bake for 20 minutes. Remove, flip the cauliflower around and roast for an additional 15 minutes.
Meanwhile, add the soaked and rinsed cashews to a blender along with the lime juice, water and remaining sea salt. Blend on high until smooth and creamy.
Divide the tortillas between plates. Add the cabbage, roasted cauliflower, avocado and jalapeños to each tortilla. Drizzle the cashew lime sauce over each taco and garnish with cilantro.
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