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Bon Appétit

Cauliflower Tacos With Cashew Crema

4.8

(165)

Image may contain Food Bread and Pita
Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long. 

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

Sauce

1

green chile (such as serrano), finely grated

1

garlic clove, finely grated

¼

cup cashew or almond butter

3

Tbsp. fresh lime juice

Kosher salt

Assembly

3

garlic cloves, finely grated

¼

cup grapeseed or vegetable oil

2

tsp. ground cumin

2

tsp. smoked paprika

2

medium heads of cauliflower, cut into 1"–2" florets

Kosher salt

12

6"-diameter corn tortillas

1

small white onion, thinly sliced

Sliced avocado, sliced radishes, cilantro leaves with tender stems, and lime wedges (for serving)

Preparation

  1. Sauce

    Step 1

    Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp. water in a small bowl to combine; season with salt. Set aside.

  2. Assembly

    Step 2

    Place a rack in lowest position; preheat oven to 450°. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed, until dark brown and crisp on the bottom, 15–20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15–20 minutes longer.

    Step 3

    Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.

    Step 4

    Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.

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Reviews (165)

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  • Danny Trejo made this in 2017 and won recipe of the year from The LA Times. Maybe a little credit should go to him. <a href="https://www.latimes.com/food/dailydish/la-fo-co-favorite-recipes-2017-20180105-story.html" target="_blank" rel="noopener noreferrer ugc">https://www.latimes.com/food/dailydish/la-fo-co-favorite-recipes-2017-20180105-story.html</a>

    • Anonymous

    • LA

    • 5/16/2023

  • Great recipe, only changes I’ve made are to use 1 medium/large cauliflower (perfect amount for two people - 6 total tacos) but keep all other ingredients the same and let onion sit in some lime juice before serving. All the components come together really well here, the crunch of the onion &amp; radish, soft spiced cauliflower &amp; the sauce that makes this vegan recipe stand out. Yum, thanks BA.

    • Jess

    • Los Angeles

    • 2/22/2023

  • I thought these were yummy and will definitely make them again. More plant based yummy recipes please. Thanks!

    • CJ

    • Draper UT

    • 2/16/2023

  • Excellent. Topped with red wine vinegar pickled red onions. I also used [hot water soaked until soft] raw cashews and blended all ingredients as per recipe. Really yummy. Will definitely cook again.

    • ManySummits

    • San Francisco, CA

    • 2/11/2023

  • I make the crema with raw unsalted cashews and a small can of green chilis. it is delicious

    • Anonymous

    • Ridgefield, CT

    • 2/1/2023

  • I've made this recipe at least 10 times and the flavor profile is off the charts. One of my favorite tacos to eat and extremely healthy. I try and let my cauliflower crisp up as much as I can without it getting mushy and also have made the crema with almond butter and tahini (for someone who was allergic to peanuts) both were amazing. 10/10 and probably my favorite recipe I've made from bon appetite.

    • Sydnie

    • Annapolis, MD

    • 1/10/2023

  • Made recipe as written. Delicious. The cashew crema was a fan favorite,

    • SeandSki

    • Seattle

    • 12/14/2022