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    Cauliflower tacos with cashew & coriander sauce

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    Cauliflower tacos with cashew & coriander sauce

    Blending cashews with chilli, herbs and lime makes a delicious, creamy sauce for these vegan tacos.

    • Vegan
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    1 large Essential cauliflower, cut into small florets (about 600g prepared)
    1 tbsp Essential sunflower oil
    2 garlic cloves, crushed
    1 tsp ground cumin
    ½ tsp hot smoked paprika
    2 limes, juice
    50g cashews
    1 small Essential red onion, finely sliced
    1 jalapeño chilli, deseeded and roughly chopped
    ½ x 28g pack coriander
    8 Gran Luchito Mexican street tacos (or other small tortilla wraps)
    1 avocado, sliced


    1. Preheat the oven to 220˚C, gas mark 7. Put the cauliflower florets in a large heatproof bowl and cover with just-boiled water. Set aside for 5 minutes to soften, then drain and toss with the oil, garlic, spices and ½ the lime juice. Season and spread out on a parchment-lined baking tray; roast for 15 minutes, stirring halfway.

    2. Meanwhile, soak the cashews in a bowl of cold water for 10 minutes. In a separate bowl, soak the red onion in ½ the remaining lime juice. Drain the cashews and whizz in a high-speed blender with the jalapeño, most of the coriander, the remaining lime juice and 4-5 tbsp water until smooth; season.

    3. Arrange the tacos over the cauliflower and roast for a final 2 minutes to heat up. Divide the cashew sauce, cauliflower, sliced avocado, pickled red onion and reserved coriander leaves between the tacos. Serve 2 tacos per person.

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