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To make these tasty vegan cauliflower tacos, you need: - 1 medium head of cauliflower, cut into bite-sized florets - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1/2 teaspoon garlic powder - Salt and pepper to taste - 8 small corn tortillas - 1 cup shredded red cabbage - 1 avocado, sliced - Fresh cilantro, for garnish These ingredients work together to create a great mix of flavors and textures. The cauliflower is the star here, and roasting it brings out its natural sweetness. For a creamy chipotle sauce, gather these items: - 1/2 cup raw cashews, soaked for 2 hours and drained - 1/4 cup water - 2 tablespoons lime juice - 1-2 chipotle peppers in adobo sauce (to taste) - Salt to taste The chipotle sauce adds a smoky kick. The cashews make it creamy and rich. Adjust the chipotle to fit your spice preference. You can enhance your tacos with these fun toppings: - Extra lime wedges - Sliced radishes - Jalapeño slices - Diced tomatoes These options let you personalize your tacos. Add fresh flavors and textures to make each bite unique. {{ingredient_image_1}} First, you need to preheat your oven to 425°F (220°C). While it heats, cut the cauliflower into bite-sized florets. In a large bowl, mix the florets with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper. Toss well until all the florets are covered in the spice mix. This step gives the cauliflower great flavor. Spread the seasoned cauliflower evenly on a baking sheet. Place it in the hot oven and roast for about 20-25 minutes. Flip the cauliflower halfway through. You want it to become golden brown and tender. This roasting brings out the natural sweetness of the cauliflower. While the cauliflower roasts, you can make the chipotle sauce. Start by soaking the raw cashews in water for two hours. After soaking, drain the cashews and add them to a blender. Include water, lime juice, chipotle peppers, and a pinch of salt. Blend on high until the mixture is smooth and creamy. If you like it spicier, add more chipotle peppers. Next, warm the corn tortillas. Heat a dry skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side. This makes them soft and easy to fold. You can keep them warm in a clean kitchen towel as you finish. Now it’s time to assemble the tacos. Take a warm tortilla and add a few roasted cauliflower florets. Top with shredded red cabbage and slices of avocado. Drizzle a good amount of chipotle sauce over the top. The combination of flavors will be fantastic. Finally, garnish each taco with fresh cilantro. If you want, serve with extra lime wedges on the side. This adds a zesty touch that brightens the dish. Enjoy your delightful vegan cauliflower tacos! Roasting cauliflower gives it a nice crunch and great flavor. Here are some tips: - Cut Florets Evenly: Make sure all florets are the same size. This helps them cook evenly. - Use Enough Oil: Coat the florets well with olive oil. This helps them get crispy. - Don’t Overcrowd the Pan: Leave space between florets on the baking sheet. This allows hot air to circulate. - Flip Halfway: Turn the florets halfway through cooking to get an even roast. The chipotle sauce adds a smoky kick to your tacos. To change the heat: - Start Small: Begin with one chipotle pepper. Blend it into the sauce. - Taste and Adjust: After blending, taste the sauce. If you want more heat, add another pepper. - Balance with Lime: If the sauce gets too spicy, add more lime juice for balance. Warmed tortillas are soft and easy to fold. Here’s how to warm them up perfectly: - Use a Dry Skillet: Heat a skillet over medium heat with no oil. - Warm on Each Side: Place a tortilla in the skillet for about 30 seconds. Flip it and warm the other side. - Keep Them Covered: Stack warmed tortillas on a plate and cover with a clean towel. This keeps them warm and soft. Pro Tips Prep Your Ingredients Ahead: Having all your ingredients prepped and ready to go will streamline the cooking process and make assembly a breeze. Adjust Spice Levels: If you prefer a milder flavor, start with one chipotle pepper in the sauce and gradually add more until it reaches your desired heat. Perfectly Roasted Cauliflower: For extra crispiness, ensure that your cauliflower florets are spread out in a single layer on the baking sheet, avoiding overcrowding. Fresh Toppings Matter: Use fresh herbs and toppings like cilantro to elevate the flavor of your tacos; they add brightness and freshness to every bite. {{image_2}} You can add other proteins to your tacos. Try black beans or lentils for extra protein. They bring a nice texture and flavor. You could also use chickpeas. They add a creamy bite and work well with spices. If you need gluten-free options, look for corn or rice tortillas. Both work great for these tacos. You can also use lettuce wraps for a fresh crunch. They are perfect for a low-carb choice and add a nice green touch. The chipotle sauce can change based on your taste. You might add more lime juice for a zesty kick. If you want more heat, add extra chipotle peppers. You can also mix in some smoked paprika for a deeper flavor. Some people enjoy adding a touch of maple syrup for sweetness. Choose what fits your taste! To store your leftover tacos, first separate the components. Keep the roasted cauliflower, tortillas, and toppings apart. Place the cauliflower in an airtight container. Use parchment paper to absorb moisture. Store the tortillas in a plastic bag. Keep toppings like cabbage and avocado in separate containers. This keeps everything fresh. Store them in the fridge for up to three days. To reheat the cauliflower, preheat your oven to 350°F (175°C). Spread the cauliflower on a baking sheet. Bake for about 10 minutes, or until warm. This method keeps the cauliflower crispy. You can also microwave it. Place it in a bowl and cover it with a damp paper towel. Heat for 1-2 minutes, checking often. Store the chipotle sauce in a sealed jar in the fridge. It lasts for about one week. If you want to keep it longer, freeze it in an ice cube tray. Once frozen, transfer the cubes to a bag. This way, you can use just what you need. Yes, you can prepare these tacos ahead. Cook the roasted cauliflower and chipotle sauce. Store them separately in the fridge. Keep the tortillas in a sealed bag. When ready to eat, warm everything and assemble your tacos. This saves time on busy days. Yes, freezing the roasted cauliflower is a good idea. Let it cool first, then place it in an airtight container. It can stay fresh for up to three months. When you want to use it, thaw overnight in the fridge and reheat in the oven or skillet. You can use sunflower seeds or silken tofu as a substitute for cashews. Both options create a creamy texture. Sunflower seeds offer a nut-free choice. Silken tofu is great for a protein boost. Adjust the flavor with lime juice and chipotle for best results. The spice level of these tacos can vary. If you use one chipotle pepper, they are mild to medium. Adding two peppers makes them spicier. You can always taste the sauce and adjust it to fit your spice preference. Enjoy them just how you like! You now know how to make delicious vegan cauliflower tacos. We explored the main ingredients, step-by-step instructions, and helpful tips. You learned how to roast cauliflower, make chipotle sauce, and assemble your tacos. Remember, you can adjust spice levels and try different toppings. Use these ideas to create a meal that's fun and tasty. Enjoy making your own healthy tacos!

Vegan Cauliflower Tacos with Chipotle Sauce

Delicious and spicy vegan tacos made with roasted cauliflower and a creamy chipotle sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 medium head cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • to taste salt and pepper
  • 8 small corn tortillas
  • 1 cup shredded red cabbage
  • 1 avocado, sliced
  • fresh cilantro, for garnish
  • 0.5 cup raw cashews, soaked for 2 hours and drained
  • 0.25 cup water
  • 2 tablespoons lime juice
  • 1-2 chipotle peppers in adobo sauce (to taste)
  • to taste salt

Instructions
 

  • Prepare the Cauliflower: Preheat your oven to 425°F (220°C). In a mixing bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
  • Roast the Cauliflower: Spread the seasoned cauliflower evenly on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until golden brown and tender, flipping halfway through for even cooking.
  • Make the Chipotle Sauce: In a blender, combine soaked cashews, water, lime juice, chipotle peppers, and salt. Blend on high until smooth and creamy. Adjust the spice level by adding more chipotle peppers if desired.
  • Warm Tortillas: In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
  • Assemble the Tacos: For each taco, place a few florets of roasted cauliflower on a tortilla, top with shredded cabbage and avocado slices, and generously drizzle with chipotle sauce.
  • Garnish and Serve: Finish each taco with fresh cilantro, and serve with extra lime wedges on the side if desired.

Notes

Adjust the spice level of the chipotle sauce to your preference.
Keyword cauliflower, chipotle, gluten-free, tacos, vegan