These Vegan Roasted Cauliflower Tacos are fast, easy and delicious! I've been eating wraps so much lately that I forgot how much I love tacos. With the warm weather finally upon us, I decided it was time to lighten things up with a fresh, colorful meal. This is the perfect spring dish! It's filling without being heavy. The avocado crema is the perfect finishing touch and it only takes a few minutes to make. It can be used on a variety of different dishes or even as a dip.
As with all my go-to recipes, this one requires minimal cooking...because who wants to be stuck in the kitchen on a beautiful, sunny day? The Cannellini beans and red cabbage are mild enough not to take away from the delicious flavor of the roasted cauliflower. Enjoy!
Want more fast & easy Vegan recipes?
Zoodle Salad with Sauté Tofu and Ginger Sesame Sauce
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
- Head Cauliflower
- ½ Cup Almond Milk (plain)
- 1 Tablespoon Fresh lime juice
- 1 Clove Garlic, miced
- 1 Teaspoon Paprika
- 1 Teaspoon Cumin
- 1 Tablespoon Taco Seasoning
- 1 15.5 oz Can Cannellini beans
- ½ Cup Fresh Cilantro (for topping)
- 1 Cup Red Cabbage, shredded (for topping)
- Salt & Pepper (to taste)
- 1 Avocado
- ¾ Cup Baby Spinach
- ¼ Cup Fresh Cilantro
- 2 Tablespoons Fresh lime juice
- ¼ Cup Water
Ingredients
Avocado Crema
Also needed
|
|
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Wisk together the almond milk, lime juice, garlic, paprika and cumin in a large bowl. Add in the cauliflower florets and coat.
- Bake for 25 minutes or until the cauliflower is soft.
- Blend all the ingredients for the Avocado Crema in a food processor.
- Add the cauliflower and beans and red cabbage in the tacos. Add avocado crema and garnish with cilantro
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I'm on a cauliflower kick lately, these look amazing. Thanks for the recipe.