• Nathalie// Whole and Honeyed

Chipotle Cacao Cauliflower Tacos with Zesty Cashew Cream

Updated: Apr 28


Let’s taco ‘bout these Chipotle Cacao Cauliflower Tacos with Zesty Cashew Cream. If you’re a fan of hearty tacos that pack flavor and punch, these are for you. Best thing? They’re completely plant based!

Tacos are a weekly staple for me. They’re sooo versatile and the tortillas act as little vessels for holding an entire meal with whatever you have on hand. Veggies about to go bad? Sauté them with olive oil and seasoning and make a taco. Cans of beans overflowing your pantry? Heat them up with chopped onions and garlic and make a taco. Need a quick lunch? Pan fry an egg, add some hot sauce, and you guessed it… make a taco.

I wanted to create a crowd pleasing plant based taco recipe that wouldn’t make anyone miss a standard meat filled taco. Cue these Chipotle Cacao Cauliflower Tacos with Zesty Cashew Cream that hold unique and palate pleasing flavors. The chipotle and cacao seasonings on the cauliflower are spicy, yet warm and comforting, while the cashew cream brings a real zest and creaminess into the flavor profile. I could seriously smother the cashew cream on everything and highly recommend making extra to do so!

I like to serve these Chipotle Cacao Cauliflower Tacos with Zesty Cashew Cream on almond flour tortillas (these ones from Siete are my favorite). However, corn tortillas are a fantastic alternative. I listed my favorite optional toppings below the recipe, but I have to say, adding your favorite salsa and some ripe avocado are most certainly a must.

This recipe is simple enough for a weeknight dinner, but would also be great served as a taco bar with lots of toppings during a fun weekend gathering (when we can do that again)! Hope you guys love these Chipotle Cacao Cauliflower Tacos with Zesty Cashew Cream as much as I do!

Chipotle Cacao Cauliflower Tacos with Zesty Cashew Cream

Time: 1 hour

Serves: 6

Ingredients:

Chipotle Cacao Cauliflower:

2 heads cauliflower

4 tbs olive oil

3 tbs cacao powder

2 tsp chipotle powder

1 tsp sea salt

Black Beans:

1 can black beans

1/4 tsp paprika

1/4 tsp cumin

1/4 tsp sea salt

Zesty Cashew Cream:

1 c soaked cashews (at least 3 hours or you can boil them in hot water to soften quicker)

2 tbs lemon juice

3 tbs nutritional yeast

1/2 c water

1/4 tsp sea salt

For Compiling:

Almond flour or corn tortillas

Avocado

Salsa

Chopped red onion

Cilantro

Lime juice

Instructions:

1.) To make the chipotle cacao cauliflower, preheat the oven to 400 F and line a baking sheet with parchment paper. Cut both heads of cauliflower and place the florets in a large bowl. Add the olive oil, cacao powder, chipotle powder, and sea salt and toss until thoroughly coated. Spread evenly across the baking sheet and bake for 30-35 minutes, tossing halfway through. Once the cauliflower is slightly crispy on the edges, remove from oven and set aside.

2.) While the cauliflower is baking, make the zesty cashew cream. Place the cashews, lemon juice, nutritional yeast, water, and sea salt in a high speed blender or food processor. Pulse on high speed for about a minute, or until smooth and silky. If necessary, add more sea salt or lemon juice.

3.) To make the black beans, simply add the drained can of beans to a sauce pan over medium heat. Add the paprika, cumin, and sea salt and stir every 5 minutes for about 15 minutes. Keep warm until serving.

4.) Lastly, compile the tacos! Heat the tortillas over the stove or in the oven until slightly crispy. Add the cauliflower, zesty cashew cream, and black beans in whatever order you'd like to an almond flour or corn tortilla. Top with avocado, salsa, red onion, and a squeeze of lime if you choose, and enjoy!





#tacos #vegetarian #veganfudge #glutenfreebrownies #plantbased