Cauliflower and avocado cashew cream tacos
Relishing cauliflower tacos with a homemade avocado cashew cream are a vegan speciality perfect for your next Taco Tuesday. The spiced roasted cauliflower, pairs with the herby avocado cashew cream and fresh slaw for a taste sensation in every mouthful.
Ingredients
Method
Ingredients
- 1 cup raw cashews
- 1 cauliflower, cut into small florets
- 1 tsp cumin
- 1 tsp paprika
- ¼ tsp chilli powder
- 1 avocado
- 3 limes
- 2 cloves garlic
- 12 small tortillas, toasted (for gluten free, use corn tacos)
- Slaw of your choice (we used super slaw)
- Large handful of fresh coriander
Method
- Preheat your oven to 200°C fan bake and line a baking tray. Place the cashews in a small bowl and cover with hot water. Set aside to soak for 20 minutes.
- In a large bowl, toss together cauliflower, a generous drizzle of olive oil, cumin, paprika and chilli powder. Place on the prepared tray and roast for 12-15 minutes or until golden and tender.
- Make the avocado cashew cream by blending the drained cashews, avocado, the juice and zest of 2 limes, garlic, half the coriander, salt and pepper with a hand blender or in a blender until smooth.
- Assemble the tacos by spreading the avocado cashew cream over the tortillas. Top with slaw, roasted cauliflower, fresh coriander and extra avocado cashew cream if desired. Season to taste with salt and pepper.
- Cut the remaining lime into wedges and serve alongside the tacos.
Top tip: Serve with pickled radish for extra crunch and flavour.