Cauliflower Tacos

These cauliflower tacos are flavorsome, protein packed, and high in fiber! Serve family style for an elevated weeknight dinner or for a weekend bbq style meal with friends and family!

60 min | serves 3-4 (makes approx 8-10 tacos)

Ingredients (Cauliflower)

  • 1 head cauliflower - chopped into 1 inch florets

  • 2 tbsp avocado or olive oil

  • 1 tsp smoked paprika

  • 1 tsp chili powder

  • 1 tsp cumin

  • Salt & pepper to taste

Ingredients (Chickpea Flour Tortillas OR Substitute with your choice of Tortillas)

  • 1 cup chickpea flour

  • 1 1/3 cups water

  • 1 large handful cilantro - finely chopped (bottom half of cilantro bunch, including the stems as they have more flavor than the leaves)

  • 1/2 tsp cumin

  • Salt & pepper to taste

  • Avocado or olive oil for cooking

Ingredients (Chipotle Cashew Crema)

  • 1/2 cup raw cashews - soaked overnight in cold water or boiling water for 30 min

  • 1/2 cup water

  • Juice of 1 lime

  • 1/4 tsp chipotle powder

  • Pinch salt

Ingredients (Other Toppings)

  • 1/3 cup pumpkin seeds

  • 1 large avocado - thinly sliced

  • 1 bunch cilantro - top leaves reserved for garnish and bottom stems and leaves finely chopped for chickpea flour tortillas

  • 1 lime - cut into wedges to squeeze on individual tacos

  • Optional: Shredded purple cabbage, chopped tomatoes, radishes, roasted corn, grilled peppers, salsa, etc.

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Preparation

  1. Soak the cashews the day before or before you begin the cooking process in boiling water. The crema is even good to make 1 day in advance and just let it sit and thicken in the fridge. To make, combine all of the crema ingredients in a high speed blender and process until completely smooth. Transfer to a small bowl and place in fridge until you are ready to serve. Note: You may need to scrape down the edges a few times.

  2. Preheat oven to 425F and line a baking sheet with parchment paper. Toss all cauliflower ingredients and transfer to baking sheet. Bake for 25-30 min or until crispy and some brown bits form. Once done, remove from oven and set aside. Keep the oven on in case you need to reheat the cauliflower before serving.

  3. While the cauliflower is roasting, prep the chickpea flour tortillas by whisking together the chickpea flour, water, cilantro, and salt & pepper to taste. Add a little water at a time to avoid any lumps. Set aside for later use.

  4. Chop and prep your garnish/topping ingredients. Set aside for serving.

  5. Time to toast the pumpkin seeds, heat a large non-stick skillet to medium heat. Add the pumpkin seeds, and toast for 2-3 min or until slightly golden, occasionally stirring or flipping. Set aside for garnish.

  6. Lastly, time to cook the chickpea flour tortillas. Using the same skillet as the pumpkin seeds, add a touch of oil and turn on medium heat. Heat a large sized non-stick skillet to medium heat. Once hot, lightly grease and add 1/4 cup of the chickpea batter and use the back of a spoon to make a thin pancake shape. Cook for 1-2 min on each side. You should see bubbles start to form and turn slightly golden brown on the bottom side, just like pancakes. Stack on a plate. Note: The first one may stick, similarly to what happens with pancakes.

  7. If your cauliflower has become cold, simply pop back in the oven for 2-3 min to reheat. Transfer to a serving dish.

  8. Serve everything family style and enjoy!

Entree, High ProteinJason Pabst