Cauliflower Tacos
By Andy Baraghani · bonappetit.com
40 min + 5 min4 servings
Roasted cauliflower florets with spiced oil, served in warm tortillas with a creamy chile-cashew sauce and fresh toppings.
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| prepPreheat oven to 450°F / 230°C | |||||
| 1 green chile (such as serrano), finely grated | Mix chile sauce with fork | Spread sauce, top with cauliflower & onion | Garnish & serve with lime | ||
| 1 garlic clove, finely grated | |||||
| 60 g cashew or almond butter | |||||
| 45 ml fresh lime juice | |||||
| Kosher salt | |||||
| 3 garlic cloves, finely grated | Toss cauliflower with spiced oil | Roast 450°F / 230°C, 15–20 min | Turn florets, roast 15–20 min more | ||
| 60 ml grapeseed or vegetable oil | |||||
| 2 tsp ground cumin | |||||
| 2 tsp smoked paprika | |||||
| 2 medium heads of cauliflower, cut into 1"–2" florets | |||||
| 12 6"-diameter corn tortillas | Toast tortillas 1 min per batch | ||||
| 1 small white onion, thinly sliced | |||||
| Sliced avocado, sliced radishes, cilantro leaves with tender stems, and lime wedges (for serving) | |||||
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