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Cauliflower tacos with cashew & coriander sauce
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Blending cashews with chilli, herbs and lime makes a delicious, creamy sauce for these vegan tacos.
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
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.
Typical values per serving:
This recipe was first published in November 2020.