These cauliflower tacos are packed with nutrients and flavour, and are ready in a short time. They are the prefect weeknight meal and will satisfy any craving after a long day at work and / or busy with the kids.
Tuesday Cauliflower Tacos
This plant-based AND tasty meal is ready in 25mn, washing up included. What’s not to love? They are the perfect dish to prepare in less than 30 minutes to put on the table after a long busy day. Are you up for some cauliflower tacos with a spicy kick? Read on.
This Mexican-inspired dish is adapted to suit vegetarian and plant-based diets alike, and yes you can also serve this to our meat-lover friends, it’s that good.
I think generally speaking that cauliflower has got a strong taste which isn’t always pleasant – maybe it’s all this steamed cauliflower we ate as kids that I wasn’t a big fan of. So now I try to find recipes that make it taste nice because cauliflower has so many health benefits.
It’s from the cruciferous family but don’t be fooled by its white colour. Typically you want to eat the rainbow when it comes to vegetables and the more colour, the more antioxidants they contain. But the humble cauliflower is rich in vitamins and minerals, and full of fibre which helps good digestion.
It would be a shame to not include it in your diet.
And I can vouch for this recipe – not the steamed cauliflower though, don’t tell my mum. When you coat the cauliflower florets in olive oil and generous tablespoons of cumin and paprika, that pungent taste that I’m not too sure about, goes away.
The Sauce that Makes the Dish
Ok cauliflower might good to add to your diet, but the sauce is the star of the show here. It is spicy, creamy, and basically makes this recipe not only pretty but pretty delicious too.
Made out of cashew nuts, it increases the amount of protein and healthy fat of this dish, which is ideal, the perfect balance for any meal.
Cashew nuts are so versatile, I try them in various sauces, cheesecakes (!), as a snack obviously, and I want to keep exploring the options I have, in savoury and sweet dishes.
In this recipe, blend the cashews with chilli, rocket salad and lime juice, it results in a creamy sauce that accompanies perfectly the tacos and backs up the spicy cauliflower in case you had not been generous with the spices.
I love how rocket salad is peppery and has an actual taste, as opposed to classic salad leaves. It adds flavour and colour, and nutrients that taste good, I mean why miss out.
To add your vegetable intake, I’ve also added lightly fried mushrooms because they’re easy to add, I love them, and quick to prepare. Seriously I’m lazy when it comes to food.
Once you have fired the mushrooms, set them aside and heat the tortilla on the pan for a minute on each side (or according to the instructions of the pack you have bought). The start assembling: cauliflower, mushrooms, creamy sauce, and pickled onions if you’ve made them.
If you liked this recipe, please let me know in the comments !
You might also like:
Cauliflower Tacos with Creamy Cashew Sauce
Ingredients
- 1 cauliflower cut into florets
- 2 tbsp olive oil extra virgin
- 2 garlic cloves minced
- 1 tbsp cumin
- 1 tbsp hot paprika
- 2 limes juiced
- 50 g cashew nuts
- 1 small red onion sliced
- 1 jalapeno deseeded and chopped
- 20 g rocket salad
- 8 tacos
- 100 g Button mushrooms cut in half
Instructions
- Preheat the oven to 220*.
- Put the bite-size cauliflower in a large pan, cover with just-boiled water. Set aside for 5 minutes, then drain and coat in the olive oil and the spices, the garlic and half of the lime juice. Season and spread on a baking tray. Roast for 15 minutes.
- Meanwhile, soak the cashew nuts in a cold water for 10 minutes. In a separate bowl soak the red onion in half the remaining lime juice. Heat some oil in a pan and fry the mushroom.
- Drain the cashews and whizz in a high-speed blender with the jalapeno, most of the rocket leaves, the rest of the lime juice and 5 tbsp of water, until smooth. And season.
- Once cooked through, set aside the mushrooms. Place the tacos on the pan, you might have to do this in several batches. Heat the tacos by leaving them 30sec on each side.
- Assemble the tacos: distribute the cauliflower over the tacos, top with mushrooms, cashew sauce, pickled onions and the remainder of the rocket leaves over the tacos. Serve two tacos per person.
