Roasted Cauliflower Tacos
Ingredients
Directions
Ingredients
1
medium head cauliflower
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2
tablespoons pure olive oil
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1 tsp
kosher salt
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1 tsp
freshly ground black pepper
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1
ear corn, shucked
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8
6-inch corn tortillas
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½ c
Vegan Cashew Crema
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½ c
pickled red onions
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¼ c
chopped fresh cilantro
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Vegan Cashew Crema
2 c
raw unsalted cashews
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Juice of 1 lime
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Juice of 1 lemon
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1 ½ tsp
kosher salt, plus extra to taste
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Roasted Cauliflower Tacos

I never thought I’d see the day that cauliflower was put on a taco, but this is California, so why not? I was skeptical. And then I tasted what our chefs did with it. It’s unbelievably tender and tasty, and the cashew cream makes it rich and satisfying. This is the taco that the Los Angeles Times called one of their favorite recipes of 2017. It’s vegan! It’s delicious!

8 tacos

  1. Preheat the oven to 375°F. Remove the cauliflower florets from the thick stem and break the florets into bite-sized pieces. Scatter the cauliflower florets on a rimmed 11 x 17-inch sheet pan, drizzle with the oil, season with the salt and pepper, and toss to coat. Roast the cauliflower until it is tender, about 30 minutes. Then raise the heat to 425°F and continue to cook until the cauliflower is lightly browned, about 10 minutes more. Set aside.
  2. While the cauliflower is cooking, turn a gas burner to high and place the ear of corn directly on the rack over the flame. (If you don’t have a gas oven, you can broil the corn.) Cook until the corn is charred in spots, turning it occasionally with tongs, about 2 minutes per side. Set the ear of corn aside to cool until you can handle it.
  3. In a medium mixing bowl, hold the ear of corn vertically and slice downward on each side to remove the kernels, letting them fall into the bowl. Discard the cob and use your hands to break the clumps of corn into separate kernels. Set aside.
  4. Preheat the oven to 250°F.
  5. Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.
  6. Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface.
  7. Spoon 1 tablespoon of the Vegan Cashew Crema in the center of each tortilla. Place several florets of roasted cauliflower on top of the crema and top them with some corn. Drizzle with more crema and garnish with the pickled onions and chopped cilantro.
Vegan Cashew Crema
  1. Place the cashews in a blender jar and cover them with 1½ cups of water. Set the cashews aside to soak for at least 2 hours or up to overnight. The longer they soak, the softer they’ll get, making for a creamier result.
  2. Pour off the water and add the lime juice, lemon juice, and salt to the cashews. Puree until creamy and smooth. Taste and adjust with more salt, lemon, and/or lime juice if needed. Use immediately or refrigerate in an airtight container for up to 5 days.

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