Cauliflower and avocado cashew cream tacos

cauliflower

🥗Healthier: broccoli

💰Cheaper: cabbage

Broccoli adds similar texture and nutrients, while cabbage is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is often less expensive.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat offers more fiber, while flour tortillas are usually cheaper.

avocado

🥗Healthier: hummus

💰Cheaper: mashed peas

Hummus provides creaminess with fewer calories, while mashed peas are budget-friendly.

Preheat your oven to 200°C fan bake and line a baking tray.

Place the cashews in a small bowl and cover with hot water. Set aside to soak for 20 minutes.

In a large bowl, toss together cauliflower, a generous drizzle of olive oil, cumin, paprika and chilli powder.

Place on the prepared tray and roast for 12-15 minutes or until golden and tender.

Make the avocado cashew cream by blending the drained cashews, avocado, the juice and zest of 2 limes, garlic, half the coriander, salt and pepper until smooth.

Assemble the tacos by spreading the avocado cashew cream over the tortillas. Top with slaw, roasted cauliflower, fresh coriander and extra avocado cashew cream if desired. Season to taste with salt and pepper.

Cut the remaining lime into wedges and serve alongside the tacos.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary