"These vegan roasted cauliflower tacos are made in just 30 minutes with zesty roasted pineapple and cauliflower a cilantro lime slaw and chipotle cashew queso!"
Vegan Roasted Cauliflower Tacos
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Prep time: 25mins
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
Cauliflower Tacos
- 1 tabelspoons Texas Pete Dust Dry Seasoning (see recipe notes)
- 8 cups cauliflower florets (about 1 large head)
- 6 cups pineapple, cut into chunks
- 2 tablepoons olive oil
- 18 corn tortillas
ingredients
Cilantro Lime Slaw
- 1 teaspoon Texas Pete Dust Dry Seasoning
- 2 1/2 cups coleslaw mix
- 1/4 cup fresh cilantro, chopped
- 2 tablepoons lime juice (about 1 lime)
- 1 tablepsoon olive oil
- pinch of salt
ingredients
Cashew Chipotle Queso
- 2 teapsoons Texas Pete Dust Dry Seasoning
- 1 cup cashews (see recipe notes), raw or roasted
- 1/3 cup hot water (or more as needed)
- 1 whole chipotle pepper in adobo sauce
- pinch salt, or to taste
- 3 tablepoons nutritional yeast
Method
Step 1
Preheat oven to 450 F. Place cauliflower florets and pineapple chunks of 2 separate baking sheets. Drizzle with olive oil and toss with Texas Pete® dust dry seasoning.
Step 2
Bake for 25-30 minutes, stirring halfway through or until cauliflower and pineapple are slightly browned (I like to turn my broiler on and roast them under the broiler to really get them caramelized for a couple of minutes)
Step 3
While cauliflower and pineapple are roasting make the slaw: combine all ingredients in a large bowl and toss to combine, set aside.
Step 4
Make the cashew queso: in a high speed blender* (see recipe notes) combine all queso ingredients, starting with 1/3 cup of water and blend on high speed until smooth (about 2 minutes). Add more water if needed. Season to taste taste with additional Texas Pete® dust dry seasoning, salt or nutritional yeast if needed.
Step 5
Grill corn tortillas: if using an electric stove top, heat a non stick skillet over medium-high heat. Place one corn tortilla in pan and cook 1-2 minutes until slightly charred. Repeat with remaining tortillas. (I only grill one side or they will crack when trying to fold). If using a gas stove, place tortilla directly over heat.
Step 6
To assemble: place a couple of the cauliflower florets and pineapple in your grilled tortilla. Top with cilantro slaw and drizzle with queso. Top with more Texas Pete® dry seasoning if desired!
Step 7
NOTES: *If you can't find the Texas Pete Dust Dry Seasoning: combine 1 teaspoon of garlic powder and onion powder, 2 teaspoons chili powder, 1.5 teaspoons paprika, 1/2 teaspoon salt and 1/4 tsp cayenne pepper. This will give you enough seasoning to use throughout the recipe.