roasted cauliflower & chickpea tacos with lime cashew crema
these vegan tacos are so flavor- and protein-packed, you don't even miss the meat! the real star of the show is the lime cashew crema.
this recipe made just enough to feed my family of 7, including two teenage boys
- 2 medium heads of cauliflower (broken down into florets)
- 1 can of chickpeas
- 1 c. vegetable oil
- 6 tsp. minced garlic
- 6 tsp. cumin
- 6 tsp. smoked paprika
- salt to taste
- 1/2 c. cashew butter
- 1.5 medium green chiles, diced
- 6 tbsp. fresh lime juice
- 1 tsp. honey
- 1.5 tsp. minced garlic
preheat oven to 450. spread the cauliflower and chickpeas over 2 cookie sheets lined with foil. mix together oil, spices, and garlic and pour over the cauliflower and chickpeas, coating evenly. sprinkle salt over top. bake on the bottom rack of your oven for 25 minutes until crispy, then flip the cauliflower and bake another 25 minutes.
while the cauliflower and chickpeas are in the oven, prep the crema. combine cashew butter, green chiles, lime juice, honey, minced garlic, and salt to taste in a bowl. blend til smooth with an immersion blender.
serve tacos in corn tortillas with cauliflower and chickpea filling, diced onion, cilantro, red cabbage, and the crema. we ate ours with a side of mexican rice but beans would be good too!