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- 1 medium head of cauliflower, cut into bite-sized florets - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1/2 teaspoon garlic powder - Sea salt and freshly cracked pepper, to taste - 8 small corn tortillas - 1 cup finely shredded red cabbage - 1 ripe avocado, sliced - Fresh cilantro, chopped, for garnish The main ingredients focus on fresh cauliflower and spices. The olive oil adds richness. The corn tortillas hold the filling well. Red cabbage adds crunch and color. Avocado gives creaminess, while cilantro adds freshness. - 1/2 cup raw cashews, soaked in water for 2 hours and drained - 1/4 cup clean water - 2 tablespoons freshly squeezed lime juice - 1-2 chipotle peppers in adobo sauce (adjust according to your spice preference) - Sea salt, to taste This sauce blends creamy cashews with smoky chipotle. Lime juice brightens the flavor. Adjust the chipotle for heat levels. Soaking the cashews makes them easy to blend. - Extra lime wedges for serving - Sliced radishes for crunch - Additional chopped cilantro for garnish Garnishes elevate the dish. Lime wedges add zest. Radishes bring extra crunch. More cilantro enhances the fresh taste. You can mix and match based on your flavor preferences. {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). Take your medium head of cauliflower and cut it into bite-sized florets. In a large mixing bowl, combine the cauliflower with 2 tablespoons of extra virgin olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and 1/2 teaspoon of garlic powder. Season with sea salt and freshly cracked pepper. Toss until the florets are fully coated in the oil and spices. Spread the seasoned cauliflower in a single layer on a parchment-lined baking sheet. Roast them in the preheated oven for about 20-25 minutes. Flip the florets halfway through to ensure even cooking. Look for them to be golden brown and tender when done. While the cauliflower roasts, make your chipotle sauce. In a high-speed blender, add 1/2 cup of soaked raw cashews (soaked for 2 hours and drained), 1/4 cup of clean water, 2 tablespoons of fresh lime juice, and 1-2 chipotle peppers in adobo sauce. Blend until the mixture is smooth and creamy. Taste it, and add more chipotle peppers if you like it spicier. Next, heat a dry skillet over medium heat. Warm each corn tortilla for about 30 seconds on each side. You want them pliable and slightly toasted for the best texture. Now, it’s time to assemble your tacos! Lay a warm tortilla down and add a generous portion of roasted cauliflower. Top it with a handful of finely shredded red cabbage and a few slices of ripe avocado. Drizzle your chipotle sauce over the top for a spicy kick. To finish, sprinkle freshly chopped cilantro over the tacos. Serve with extra lime wedges on the side for added flavor. You can arrange the tacos nicely on a platter and offer a small bowl of extra chipotle sauce for dipping. Enjoy your delicious vegan cauliflower tacos! To get the best roasted cauliflower, follow these tips: - Cut uniform florets: This helps them cook evenly. Aim for bite-sized pieces. - Use parchment paper: It prevents sticking and makes cleanup easy. - Don’t crowd the pan: Spread the florets out in a single layer. This gives them room to brown. - Flip halfway through: Turn the cauliflower at the 10-minute mark for even roasting. - Watch the time: Cook until golden brown and tender, around 20-25 minutes. Making a great chipotle sauce is easy with these steps: - Soak your cashews: This makes them soft and easy to blend. Soak for 2 hours. - Use a high-speed blender: This ensures a smooth and creamy texture. - Add water gradually: Start with 1/4 cup and add more if needed. - Taste and adjust: If you want more spice, add an extra chipotle pepper. Start with one and blend, then taste. - Check for seasoning: Add a pinch of sea salt to enhance the flavors. To make your tacos even better, try these ideas: - Add fresh toppings: Diced tomatoes, jalapeños, or corn add great flavors. - Pair with a salad: A fresh green salad complements the tacos nicely. - Serve with lime wedges: Squeezing lime adds brightness to each bite. - Try different tortillas: Corn is great, but you can also use flour or whole grain. - Offer sides: Black beans or rice can round out the meal. These tips will make your vegan cauliflower tacos even more delicious and fun to eat! Pro Tips Roasting Perfection: Ensure your cauliflower is spread out evenly on the baking sheet to achieve a nice caramelization. Overcrowding can lead to steaming instead of roasting. Soak the Cashews: Soaking the cashews not only softens them for blending but also helps achieve a creamier chipotle sauce. Don’t skip this step for the best texture! Spice Adjustment: Feel free to adjust the number of chipotle peppers in the sauce according to your heat preference. Start with one and add more if you like it spicier! Tortilla Tips: Warming the tortillas in a dry skillet before assembling the tacos enhances their flavor and makes them more pliable, preventing tearing. {{image_4}} You can customize your tacos with different toppings. Try using fresh corn or black beans for added texture. Pickled onions add a zingy taste. If you like some crunch, radishes work great too. For a sweet twist, add mango or pineapple salsa. You can also swap out red cabbage for green or savoy cabbage for a milder flavor. While the chipotle sauce is fantastic, you can try other sauces too. A creamy avocado sauce gives a rich taste. A zesty cilantro lime dressing can brighten up your tacos. If you enjoy heat, a spicy salsa can add a kick. You could also use a simple guacamole for extra creaminess. To make these tacos gluten-free, use corn tortillas like in the recipe. Check the label to ensure they are certified gluten-free. You can also use lettuce leaves instead of tortillas for a fresh wrap. This is a great low-carb option too! To store leftover cauliflower tacos, first let them cool to room temperature. Place the tacos in an airtight container. You can separate the toppings if you prefer. Store them in the fridge for up to three days. This keeps the flavors fresh and the textures nice. When you're ready to enjoy your tacos again, reheat them in the oven. Preheat the oven to 350°F (175°C). Place the tacos on a baking sheet and heat for about 10 minutes. This warms them evenly and keeps the tortillas crisp. You can also use a microwave, but this may make the tortillas a bit soggy. If you want to freeze your cauliflower tacos, it's best to freeze the roasted cauliflower and chipotle sauce separately. Allow them to cool before placing them in freezer-safe bags. Store the cauliflower for up to three months. When you're ready to eat, thaw them in the fridge overnight and reheat as mentioned before. This method helps keep the flavors vibrant and delicious. Yes, you can! Cauliflower works well, but you can use other veggies too. Try broccoli, sweet potatoes, or even chickpeas. Each veggie will give a different taste and texture. Just remember to adjust the cooking time as needed. The chipotle sauce can be as spicy as you like. Using one chipotle pepper gives a mild heat. If you want more spice, add a second pepper. Always taste before you add more to find your perfect balance. You can! Roast the cauliflower and make the chipotle sauce in advance. Store them in the fridge for up to three days. When you're ready, warm them up and assemble the tacos. Easy and quick! These tacos pair well with many sides. Try serving them with black beans, rice, or a fresh salad. You could also add some corn salsa for a sweet touch. Each side adds a new flavor to your meal. Yes, they are! The corn tortillas are naturally gluten-free. Always check the package to ensure there are no added ingredients that might contain gluten. Enjoy your tasty, gluten-free meal without worry! In this post, we explored how to make delicious vegan cauliflower tacos. We covered the key ingredients, including the chipotle sauce and tasty toppings. You learned step-by-step how to prepare, roast, and assemble the tacos. I shared tips for perfect roasting and great sauce texture. We also discussed variations and storage options for leftovers. Enjoy these tacos with friends or on a quiet night. They are fun, easy, and healthy.

Vegan Cauliflower Tacos with Chipotle Sauce

Delicious vegan tacos filled with roasted cauliflower and topped with a creamy chipotle sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium head cauliflower, cut into bite-sized florets
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • to taste sea salt and freshly cracked pepper
  • 8 small corn tortillas
  • 1 cup finely shredded red cabbage
  • 1 ripe avocado, sliced
  • for garnish fresh cilantro, chopped
  • 1/2 cup raw cashews, soaked in water for 2 hours and drained
  • 1/4 cup clean water
  • 2 tablespoons freshly squeezed lime juice
  • 1-2 chipotle peppers in adobo sauce
  • to taste sea salt

Instructions
 

  • Prepare the Cauliflower: Start by preheating your oven to 425°F (220°C). In a large mixing bowl, combine the cauliflower florets with the olive oil, smoked paprika, ground cumin, garlic powder, and season with sea salt and pepper. Toss everything together until the florets are evenly coated with the spices and oil.
  • Roast the Cauliflower: Spread the seasoned cauliflower in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for approximately 20-25 minutes, or until the florets are golden brown and tender. Be sure to flip the cauliflower halfway through the roasting time for even cooking.
  • Prepare the Chipotle Sauce: In a high-speed blender, add the soaked cashews, clean water, freshly squeezed lime juice, chipotle peppers, and a pinch of sea salt. Blend the mixture on high until it reaches a smooth and creamy consistency. Taste and add more chipotle peppers if you prefer additional heat.
  • Warm the Tortillas: Heat a dry skillet over medium heat. One at a time, warm the corn tortillas for about 30 seconds on each side, or until they are pliable and slightly toasted.
  • Assemble the Tacos: For each taco, lay down a warm tortilla and add a generous portion of the roasted cauliflower. Top it off with a handful of shredded red cabbage and a few slices of avocado. Finally, drizzle each taco liberally with the chipotle sauce for a delicious kick.
  • Garnish and Serve: To finish, sprinkle freshly chopped cilantro over the tacos, and serve them with extra lime wedges on the side for an additional burst of flavor if desired.

Notes

Serve with extra lime wedges for added flavor.
Keyword cauliflower, chipotle, healthy, tacos, vegan