Cauliflower Tacos with Cashew Queso
Servings: 4
Calories: 628kcal
Ingredients
For Pickled Onions:
- 1/2 red onion thinly sliced
- 2/3 cup seasoned rice vinegar
For tacos:
- 3 cups cauliflower florets, cut into bite-size pieces
- 1 can pineapple chunks drained and cut into smaller chunks
- 2 tablespoons olive oil OPTIONAL
- 2 teaspoons taco seasoning or chili powder
- 1/2 teaspoon sea salt
- 8 corn tortillas
For the cashew queso:
- 1 cup water
- 1 cup raw cashews
- 2 tbsp nutritional yeast flakes
- 1 jar tomato sauce 4 oz
- 1 tsp sea salt
- 1/2 tsp chili powder
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 2 tsp agave nectar
For Serving:
- 1 avocado sliced
- cilantro chopped
- 2 Lime cut in wedges
Instructions
- Make the pickled onions. Toss the red onion and the vinegar in a small bowl. Let marinate for an hour or two. Can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Preheat the oven to 425°F (220°C).
- On a baking sheet, layer the cauliflower and pineapple and sprinkle with taco seasoning. Roast until the cauliflower is fork-tender and nicely charred, about 25 minutes. Taste and add more seasoning if needed.
- Make the cashew queso
- While the cauliflower is roasting, combine all the queso ingredients in a blender and blend until smooth. Transfer to a small saucepan and warm over medium-low heat, stirring frequently to avoid burning, until heated through and thickened, about 5 minutes. Remove from the heat. Cover excess queso and store in the fridge.
- Assemble the tacos by layering the cauliflower pineapple filling, cashew queso, pickled onions, and avocado inside warmed tortillas. Top with cilantro and squeeze a lime wedge over the top.
Nutrition
Serving: 2tacos | Calories: 628kcal | Carbohydrates: 81g | Protein: 17g | Fat: 31g | Saturated Fat: 5g | Sodium: 1829mg | Potassium: 1645mg | Fiber: 16g | Sugar: 35g | Vitamin A: 1045IU | Vitamin C: 77.1mg | Calcium: 138mg | Iron: 6mg
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