Roasted Cauliflower Tacos


20 min(s)


30 min(s)


50 min(s)



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2 cups cauliflowers

2 tablespoons extra virgin olive oil

1 1/2 teaspoons cumin powder

1 teaspoon chili powder (optional)

1/2 teaspoon paprika

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

Sea salt to taste

Black pepper to taste

3/4 cup red cabbage

1/2 cup walnut

1/2 cup red bell pepper

1/4 cup carrot

1/2 cup lettuce

1/2 cup raw cashews

2 tablespoons lemons (squeezd)

1 teaspoon garlic (crushed)

6 tablespoons water

Sea salt to taste

4 corn tortillas


Cauliflower is often overlooked and seen as one of those "boring vegetables" that can only be livened up with a thick cheese sauce. But cauliflower is actually a great food that does not have to be dull at all. By using it in these vegan tacos, all of its health benefits (such as reduced inflammation, improved brain health, decreased risk of heart disease and high levels of vitamins C and K) will be packed into a delicious, tasty meal that will feel far from eating plain old cauliflower.


Soak the cashews in a cup of water for two hours or more.
Preheat the oven to 400 degrees F or 200 degrees C. Prepare a baking tray by covering the bottom with wax paper.
Cut up the cauliflower very well. Cook it in boiling water for at least 5 minutes. If you like crispy cauliflower, you can skip this step.
Use a small bowl to mix all the taco seasonings (cumin powder, chili powder, paprika, onion powder, garlic powder, salt and pepper) until they are fully integrated.
In a large bowl, mix the olive oil and 2 teaspoons of the taco seasonings, stirring until well mixed. Add the cauliflower to the bowl and stir until the cauliflower is well covered with the mixture. Spread the cauliflower evenly on the baking tray and bake until lightly browned (20-30 minutes).
While the cauliflower is in the oven, start preparing the salad. Grate the carrot and finely slice the red cabbage, red bell pepper and lettuce. In a medium bowl, add the red cabbage, walnuts, red bell pepper, carrot, lettuce and mix well.
For the cashew sauce, drain the cashews and discard all the water. Put the cashews in a blender together with the garlic, nutritional yeast, lemon juice and 5 tablespoons of water. Season with salt and black pepper. Adjust the amount of water based on the consistency you prefer.
Line up the tortillas and add two tablespoons of the baked cauliflower. Add a spoonful of salad on top and sprinkle with one tablespoon of sauce and coriander for garnish. Enjoy!