Vegan Cauliflower Tacos with Lime Crema

By Holistic Foodie

These smoky and spicy cauliflower tacos are perfect for Taco Tuesday, or any day of the week!

Ingredients

For the Cauliflower

• 1 Head Cauliflower chopped into florets
• 4 cloves Garlic divided, minced
• 3/4 tsp Smoked Paprika
• 1/2 tsp Cumin
• 1/2 tsp Aleppo Pepper or sub red pepper flakes
• 3/4 tsp Ancho Chile Powder divided
• 1/4 tsp Kosher Salt
• 1 1/2 tbsp Avocado Oil

For the Crunchy Almonds

• 1 tbsp Extra Virgin Olive Oil
• 1/3 cup Almonds raw, roughly chopped
• 1/2 tsp Cumin Seeds
• Kosher Salt to taste

For the Lime Crema

• 1/3 cup Mayonnaise
• 2 tsp Lime Juice plus zest from half the lime
• 1/4 cup Cilantro chopped
• 1/4 tsp Kosher Salt

For the Filling

6 Corn Tacos

• 1/4 head Savoy Cabbage sliced thin
• 1 Jalapeño sliced
• 1 Avocado cubed
• Cilantro for garnish
• 1/4 Red Onion sliced thin

Directions

Make the Cauliflower

Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.

In a large bowl, add the cauliflower florets along with half the minced garlic cloves, smoked paprika, cumin, Aleppo pepper, 1/2 tsp Ancho Chile powder, salt and avocado oil and toss well. Add to the baking sheet, making sure there is enough space to allow the cauliflower to crisp. Bake for 16 minutes, remove, flip the cauliflower, and bake for an additional 16 to 17 minutes.

Make the Crunchy Almonds

In a skillet over medium-low heat, add the extra virgin olive oil, and the remaining minced garlic cloves. Cook for 1 minute, until just starting to get fragrant, then add the almonds and toast for 3 to 4 minutes, until toasted and fragrant. Add the cumin seeds, remaining 1/4 tsp ancho chile powder and mix to combine. Turn off the heat and remove, draining any excess oil on a plate lined with paper towel. Season with a pinch of salt to taste.

For the Lime Crema

In a blender or food processor, add the mayonnaise, lime juice and zest, cilantro, and salt. Pulse until the crema is smooth and the cilantro is incorporated.

For Assembly

Place cabbage into the taco, followed by the cauliflower, spiced almonds, and then the additional toppings. Drizzle the crema on top. Serve and enjoy!

 See the full recipe here >>