Cauliflower Tacos With Cashew Crema

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavour will be that much more concentrated.

 

SERVES 4

Equipment needed: fork, small mixing bowl, oven, baking tray, large frying pan, spoon

Total Time: 1 hour

 

Ingredients:

SAUCE

  • 1 green chilli (such as Serrano), finely grated
  • 1 garlic clove, finely grated
  • ¼ cup cashew or almond butter
  • 3 Tbsp. fresh lime juice
  • Salt

ASSEMBLY

  • 3 garlic cloves, finely grated
  • ¼ cup grape-seed or vegetable oil
  • 2 tsp. ground cumin
  • 2 tsp. smoked paprika
  • 2 medium heads of cauliflower, cut into 1″–2″ florets
  • Salt
  • 12 6″-diameter corn tortillas
  • 1 small white onion, thinly sliced
  • Sliced avocado, sliced radishes, cilantro leaves with tender stems, and lime wedges (for serving)

 

Method:

SAUCE

  1. Using a fork, mix chilli, garlic, cashew butter, lime juice, and 3 Tbsp. water in a small bowl to combine; season with salt. Set aside.

ASSEMBLY

  1. 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 the 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 the second side is dark brown and crisp, 15–20 minutes longer.
  2. 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.
  3. Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.