The roasted purple cauliflower makes these tacos heavenly, and the roasted red pepper and cashew crema make them irresistible.
To make this tasty blend we utilize roasted red pepper, cashews, vegan yogurt, loads of garlic, a nice measure of lime juice, and a spoonful of fresh dill. All that goodness gets mixed to make a rich and creamy sauce that you'll wish you made a greater amount of. Drizzle the crema on top of your taco (as we are doing here), or throw the shredded cabbage and carrots in it for a delicious and no-fuss slaw.
🍽 S E R V I N G S
2 people
⏰ T I M E
Prep time - 15 minute
Cook time - 30 minutes
Total time - 45 minutes
INGREDIENTS:
🌱 FOR ROASTED CAULIFLOWER
1 medium head of purple cauliflower florets (or use a regular one)
2 tbsp olive oil
1 tbsp onion powder
Salt & pepper to taste
🌱 FOR CREMA
1/2 jar roasted red bell pepper, storebought
15-20 cashews
4 tbsp vegan yogurt or sour cream
1 tbsp fresh dill, chopped
1 tbsp lime juice
1 tsp lime zest
Salt & pepper to taste
🌱 FOR TACO
5-6 corn tortillas
1 mini cucumber, sliced ribbons lengthwise
8-10 cherry tomatoes
1/4 cup shredded red onion
2 tbsp pumpkin seeds for the crunch
Cilantro leaves for garnishing
Lime wedges
WORKING THE MAGIC:
Preheat oven to 400F.
In a large mixing bowl, mix cauliflower florets with oil, onion powder, salt & pepper then spread out on a lined baking sheet.
Bake for 25-30 minutes until cauliflower is crispy and tender.
Meanwhile, prepare roasted red pepper cashew crema by placing all ingredients in a high-speed blender and blend until smooth and creamy.
To assemble the tacos, warm the corn tortillas on a skillet and add roasted purple cauliflower along with cucumber ribbons, halved cherry tomatoes, and shredded onions.
Top with crema and sprinkle with fresh cilantro leaves and pumpkin seeds & finish with a squeeze of lime.
Best served immediately once assembled.
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