Name: Mexican Roasted Cauliflower Tacos with Cashew Lime Crema
Prep time: 30 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 large head of cauliflower, cut into florets (about 2 1/2 pounds); about 2 tablespoons avocado oil; 1 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon cumin; 3/4 teaspoon sea salt; 1/4 teaspoon back pepper; *Can substitute homemade spice blend with about 2 teaspoons of a pre-made taco seasoning; 2 cups of shredded cabbage; 2 tablespoons chopped cilantro; 1/4 cup thinly sliced red onion; 2 tablespoons olive oil; 2 tablespoons lime juice; 1/2 teaspoon sea salt + more to taste; 3/4 cup raw cashews; just boiled water; 1/4 cup lime juice; 1/4 cup cilantro; 1 small clove of garlic; 1/2 of a jalapeño; 1/2 teaspoon salt; 1/4 cup cold water + 2 tablespoons, and more to thin if needed; Tortillas or lettuce cups; Sliced avocado; Chopped cilantro

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These Mexican roasted cauliflower tacos with cashew crema are an easy and flavorful vegetarian taco that everyone will LOVE! Lots of bright and bold flavors with some serious crunch and tons of vegetables. Serve for your next taco night with tortillas or over some salad greens for a paleo / whole30 option!

Close up of mexican roasted cauliflower tacos with cabbage slat, sliced jalapenos, and a drizzle of cashew lime crema

Ohhh-KAY y’all! It is officially Friday and we’re making tacos. Does it get much better than that?

Let’s consider this a warm up for Cinco de Mayo. A little taco trial run, if you will 😉

Honestly I’m not sure if there ever could be too many tacos. Or too many taco nights. Or too many taco “trial runs” 👅

We’re throwing around the idea at my house of doing Taco Tuesday every week, and not repeating one single taco combination for the WHOLE YEAR!

How cool would that be? That’s 52 different taco recipes, my friends. I think that this definitely should be a thing. That is one of the best things about tacos – you can combine so many different flavors and ingredients and they never get old!

Leave me a comment below if you have any epic taco combos that we should try on this taco experiment of ours 🙌🏼

For NOW though, we’re going to start with these roasted cauliflower tacos with crispy roasted Mexican seasoned cauliflower, zesty cabbage slaw, creamy avocado, and cashew lime crema.

So without further ado, let’s taco ’bout it 😉

Overhead shot of layered mexican roasted cauliflower tacos with cabbage slat, sliced jalapenos, and a drizzle of cashew lime crema

How to make mexican roasted cauliflower tacos

I was originally inspired to make these tacos after sharing a recipe for mexican roasted cauliflower on here a little while ago. It quickly became our new favorite way to enjoy a pan of crispy oven roasted cauliflower and I thought – why NOT make them into tacos?!

There’s three main components that make up these tacos:

Crispy mexican roasted cauliflower
Bright and tangy cabbage + cilantro slaw
Creamy cashew lime crema (you’re going to fall hard for this one!)

Start by soaking some raw cashews in just boiled water – they need to soak for a minimum of 30 minutes.

While the cashews are soaking cut up the cauliflower into florets, season, and roast in the oven on high heat.

While the cauliflower is roasting you have time to make the slaw and the cashew lime crema!

Close up of a bowl of cabbage and red onion slaw for mexican roasted cauliflower tacos

Ingredients for mexican roasted cauliflower tacos

All of the ingredients for this taco recipe are plant based, gluten free, paleo friendly, and whole30 friendly.

A tasty taco da-REAM!

For the roasted cauliflower you need:

A large head of cauliflower
Avocado oil or olive oil for roasting
Chili powder
Garlic powder
Onion powder
Cumin
Sea salt + black pepper

You could also substitute with a pre-made taco seasoning for an easy shortcut.

For the zippy cabbage slaw you need:

Shredded cabbage
Chopped cilantro
Thinly sliced red onion
Olive oil or avocado oil
Fresh lime juice
Sea salt

And last (but certainly not least) – for the creamy cashew lime crema sauce you’ll need:

Raw cashews
Just boiled water
Fresh lime juice
Cilantro
Garlic
Jalapeño
Sea salt
Cold water to blend

If you’re short on time, or would rather have a creamy slaw for your tacos – skip the listed dressing ingredients and instead toss the cabbage, red onion, and cilantro with some of the cashew lime crema!

Overhead shot of mexican roasted cauliflower tacos with cabbage slaw

Side angle view of mexican roasted cauliflower tacos with cabbage slat, sliced jalapenos, and a drizzle of cashew lime crema on a white background

Serving suggestions

These mexican roasted cauliflower tacos with cashew lime crema would be an EXCELLENT addition to any taco night. They are plant based, but are also most certainly omnivore approved 💯

Serve on your favorite tortillas, in lettuce cups, or over a bed of lettuce for a vegetarian taco salad bowl situation.

To garnish, top them with some extra cilantro and sliced avocado just before serving!

These tacos would also be delicious with:

Black or pinto beans
Cilantro rice or mexican cauliflower rice
A Mexican inspired green salad

A few notes on the recipes

Easy to make and packed with flavor and texture, you are going to LOVE these tacos.

The cashew lime crema tastes best if it’s chilled slightly. After making it pop it into the fridge until you’re ready to serve. It also keeps well in the refrigerator, and could easily be made in advance on your meal prepping day!

To make sure your cauliflower gets nice and crispy, don’t overcrowd the baking pan.

For a shortcut version of the slaw, skip the slaw dressing and instead toss it with some of the cashew lime crema before serving.

THAT’S IT, FRIENDS! Happy weekend! I hope you love these tacos! XO