Cauliflower Tacos with Cashew Crema

These soft tacos make an easy, quick and nutritious plant-based dinner. Any leftover cashew crema can be stored for one week and used as a dip or sauce for your favourite grain bowls and wraps.

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Yield: 12 tacos

INGREDIENTS

For the cilantro cashew crema

• ½ cup Nuts to You Cashew Butter

• 1 tsp apple cider vinegar

• 1 garlic clove

• 1 Tbsp nutritional yeast

• ¼ cup packed cilantro (stems can be used)

• Juice of 1 lime

• 1–2 Tbsp of water, to thin out

For the tacos

• 1 medium cauliflower cut into bite-sized florets

• ¼ cup olive oil

• 2 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp cumin

• Salt & pepper to taste

• 12 small tortillas

• Taco toppings of choice such as shredded cabbage, radish, avocado etc.

INSTRUCTIONS

1. Pre-heat oven to 400⁰F.

2. Toss cauliflower well in oil and spices, and arrange on a rimmed baking sheet. Bake for 15 minutes. Turn florets over and bake for another 10 to 15 minutes. They will be a little charred to create a delicious meaty texture.

3. For the cashew crema, combine all ingredients except water in a blender and pulse until smooth. Add enough water to thin out to the consistency of sour cream. Taste and adjust seasonings as desired.

4. Towards the end of roasting time, wrap tortillas in a tin foil package and warm in the oven for 10 minutes.

5. Spoon the taco filling onto the tortillas and drizzle the cilantro cashew crema over top.

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