Roasted Cauliflower Tacos with Cashew Topping/Creme

July 27, 2020. Taco Monday

What a hit this turned out to be! I wasn't expecting much, but this simple meal turned out to be delicious and pleased both the mother and the husband.  

INGREDIENTS

Sauce

• 1 green chile (such as serrano), finely grated (I omitted this) 
• 1 garlic clove, finely grated
• ¼ cup cashew or almond butter (I used 1/4 cup of cashews)
• 3 Tbsp. fresh lime juice
• Kosher salt

Assembly

• 3 garlic cloves, finely grated
• ¼ cup grapeseed oil
• 2 tsp. ground cumin
• 2 tsp. smoked paprika
• 2 medium heads of cauliflower, cut into 1"–2" florets
• Salt
• 12 6"-diameter corn or flour tortillas 
• 1 small or medium white or purple onion, thinly sliced
• Sliced avocado, sliced radishes, cilantro leaves with tender stems, and lime wedges (for serving). 
• For our toppings, Amine picked up Guacamole and Salsa from Arandas. We added Sauerkraut. 

RECIPE PREPARATION

Sauce

• Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp. water in a small bowl to combine; season with salt. Set aside. (I blitzed all of this in the food processor because I used raw cashews. We added some olive oil.)

Assembly

• Place a rack in lowest position; preheat oven to 450°. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed, until dark brown and crisp on the bottom, 15–20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15–20 minutes longer. (I thinly sliced the onion, drizzled it in spiced oil and roasted that as well for about 20-30 minutes since I'm not a fan of raw onion).
• Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.
• Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.