- Roasted Orange & Purple Cauliflower Tacos With Cashew Cream.jpg (69.64 KiB) Viewed 634 times
Preparation Time: 15 minutes
Cooking time: 25 minutes
Serves: makes 8 tacos
If served as eight tacos, provides 248 cals, 13g fat (of which 2g saturates), 4g sugar and xg salt per taco.
Ingredients
- 1 medium purple cauliflower, cut into florets
- 1 medium yellow cauliflower, cut into florets
- 4 tbsp extra virgin olive oil, divided
- 1 teaspoon salt, divided
- 2 limes
- 1 - 2 avocados, diced
- 1 - 2 peppers, sliced
- ¼ cup shelled pumpkin seeds
- 6 - 8 tortillas
- Fresh cilantro (optional)
For the Cashew Cream:
- ½ cup raw cashews
- 1 cup water boiling water
- 1 clove garlic
- 2 tsp nutritional yeast
- 1 tsp lemon or lime juice (optional)
- ¼ tsp salt
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Soak the cashews in boiling water for 30 minutes. Drain, and rinse.
3. Line 2 large baking sheets with parchment paper.
4. Place the yellow cauliflower in a large bowl and drizzle with 2 tablespoons of olive oil and ½ teaspoon salt. Toss well until it's well coated and transfer it to one of the lined baking sheets.
3. Repeat the process with the purple cauliflower.
4. Bake for 25 minutes or until the cauliflower is tender, but not mushy. Squeeze lime juice on top of cooked cauliflower florets and set aside.
5. Combine the soaked cashews, garlic, nutritional yeast, lemon or lime, salt, and the ½ cup water ( preferably filtered or bottled) in a high-power blender. Blend until smooth and creamy. Refrigerate until ready to use.
6. Right before serving, spread cashew cream on each tortilla. Fill it with the desired amount of cauliflower, avocado, pumpkin seeds, and cilantro. Drizzle more cashew cream and squeeze more lime if desired.
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