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
Instructions
- 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.
- 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.
- Rinse off the blender and place all the ingredients for the chipotle crema. Blend until smooth.
- 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