Roasted cauliflower tacos

Roasted cauliflower tacos. Raw garlic, Nutritional yeast flakes, Unsalted cashews.

Vicky & Ruth

15 + 25 min · 4

Ingredients

• 5 g Raw garlic
• 20 g Nutritional yeast flakes
• 100 g Unsalted cashews
• 270 g Cauliflower florets; use the listed weight
• 150 g Diced
• 304 g 8 units
• 40 g 4 tablespoon
• 170 g 2 limes
• 5 g 1 teaspoon
• 20 g Pumpkin seeds
• 120 g Water
• 10 g Fresh leaves, chopped

Preparation

1. Preheat the oven to 200°C. Line two large baking sheets with baking paper.
2. Place half the cauliflower florets in a bowl. Toss with 20 g of olive oil and half the salt reserved for roasting, then spread over one baking sheet. Reserve a little salt for the cashew cream.
3. Repeat with the remaining cauliflower, the remaining 20 g of olive oil and the rest of the roasting salt. Spread over the second baking sheet.
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. To serve, spread each tortilla with the cashew cream prepared in steps 6–7. Fill with cauliflower, avocado, pumpkin seeds and coriander. Add more cashew cream and lime juice, if desired. Allow 2 tacos per person, for 4 portions.
6. For the Cashew Cream: Soak the cashews in boiling water for 30 minutes. Drain, and rinse.
7. 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.