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roasted cauliflower tacos with pickled onions, cilantro pesto and chipotle crema natteats

Roasted Cauliflower Tacos with Cilantro Pesto and Chipotle Crema


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  • Total Time: 30 minutes
  • Yield: 4 1x

Description

These Roasted Cauliflower Tacos are made with cilantro pesto, roasted cauliflower, chipotle crema and pickled onions. Made vegan and gluten-free. Ready in 30 minutes. You will absolutely love this recipe!


Ingredients

Scale

tortillas, warmed up

ROASTED CAULIFLOWER 

1 cauliflower head (about 1 1/2 to 2 pounds)

3 tbsp avocado oil

1 tsp turmeric

1/2 tsp cumin

1/2 tsp pink salt

1/4 tsp black pepper

CILANTRO PESTO

½ cup sunflower seeds, toasted

1 cup cilantro, tightly packed

¼ cup avocado oil or evoo

2 garlic cloves

1/2 lime, juiced

lime wedges for serving

VEGAN CHIPOTLE CREAM

PICKLED RED ONIONS


Instructions

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.Cut cauliflower into florets and place it in a large bowl.Add oil, turmeric, cumin, salt and pepper and toss to combine. Spread cauliflower out in an even layer so the florets aren’t touching. Roast for 25-30 minutes until golden brown, stirring once.
  2. Meanwhile prepare cilantro pesto and vegan chipotle aioli. For the pesto, place place all the ingredients in a food processor or high speed blender and blend until smooth. Add a little bit of filtered water if the consistency is too thick. Transfer to a bowl.
  3. Rinse off the blender and place all the ingredients for the chipotle crema. Blend until smooth.
  4. Assemble the tacos; spread pesto, add cauliflower, pickled onions and drizzle with chipotle cream. Serve with lime wedges.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes