Recipe- Perfect For Your Day Are These Cauliflower Tacos

Cauliflower Tacos with roasted corn, poblano peppers and a creamy cashew chipotle sauce!

Topped with cabbage for the crunch, these tacos are vegan and just perfect for summer.Other than roasting and eating it, I also use it in salads, salsa, fritters and some days we use them in tacos like in these Cauliflower Tacos.

These tacos have some of my favorite summer things in there- cauliflower, poblano peppers and corn!

Ingredients

Chipotle Cashew Sauce

3/4 cup cashews raw, 105 grams
2 chipotle peppers in adobo sauce from a can of chipotle peppers in adobo sauce
1 tablespoon tomato paste
1/4 cup cilantro
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon paprika
1 tablespoon lime juice
1/4 cup + 1/8 cup water

Tacos

2 poblano peppers
2 whole fresh corn
1 small head cauliflower around 550 grams, measured after removing the stalks
2 tablespoon olive oil 30 ml
1/2 teaspoon cumin powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon oil I used avocado oil
1 medium red onion chopped
3-4 large garlic chopped
1/4 teaspoon salt
1 tablespoon cilantro chopped + more for garnishing
half lime juice of
8 tortillas I used wheat & corn tortillas
purple cabbage for topping
lime wedges to serve

Method

* Start by making the chipotle cashew sauce. Soak 3/4 cup cashews in hot water for around 20 minutes. Then drain the water and transfer cashews to a blender.

* To the blender also add all the other ingredients for the sauce- 2 chipotle peppers in adobo sauce, 1 tablespoon tomato paste, 1/4 cup cilantro, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/2 teaspoon paprika, 1 tablespoon lime juice and 1/4 cup + 1/8 cup of water.

* Blend until you have a smooth sauce. You can add more water to thin it out if you like. Set it aside.

* Next, roast the poblano peppers. Place them on direct flame and roast for 6 to 7 minutes, rotating it in between until the skin is charred from all sides. Remember to set heat to medium, too high and it will burn quickly.

* Roast both peppers similarly then remove on a plate. Let cool down a bit then chop the stem and remove the seeds. Peel the skin from the peppers and then dice them. Set aside.

* Now, roast the corns same way on direct heat, keep rotating so that it gets roasted from all sides. Keep heat to medium.

* Once roasted, husk the corn to remove the kernels (I use a knife). Set aside. Meanwhile pre-heat oven to 425 F degrees.

* Next, chop the cauliflower into medium size florets and then transfer them to a large bowl. Add 2 tablespoons olive oil to the bowl and toss.

* Add the cumin powder, paprika, garlic powder and 1/4 teaspoon salt. Toss until the florets are coated with the spices.

* Transfer to a baking sheet lined with parchment paper. Bake at 425 F degrees for around 20 minutes until the florets are soft and done. Then broil for 2 minutes to get them a little charred (this is optional). Remove from oven and set aside.

* To a pan on medium heat, add 1 tablespoon oil. Once the oil is hot, add the chopped onion and garlic and saute for around 3 minutes.

* Then add half of the roasted poblano peppers and corn and mix.

* Add the roasted cauliflower along with 3 tablespoons of the prepared cashew sauce and mix. Cook for 1 minute.

* Add 1/4 teaspoon salt, cilantro and juice of half lime and mix well. Remove pan from heat.

* To assemble the tacos, warm the tortillas either on skillet or directly place them on heat like I did.

* Then place a big dollop from the remaining cashew sauce on the tortilla, top with the cashew-corn-poblano mixture and then with remaining roasted corn and poblano that we had reserved.
* Top with sliced cabbage, cilantro.

* Make all the tacos similarly and serve these Cauliflower, corn and poblano tacos with lime wedges.