Kickin’ Cauliflower Tacos

Allergens

Cashew, Nutritional Yeast, Lemon (Citrus)

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 cups vegan queso sauce (see recipe below)
• 12 corn tortillas
• 1 cup pico de gallo (see recipe below)
• 1/2 cup chopped fresh cilantro
• 1 lime, sliced into wedges
• Salt and pepper, to taste Vegan Queso Sauce:
• 1/2 cup raw cashews, soaked for at least 4 hours or overnight
• 1/2 cup nutritional yeast
• 1 tbsp lemon juice
• 1 clove garlic
• Salt and pepper, to taste
• 1
• 2 cups unsweetened almond milk Pico de Gallo:
• 2 ripe tomatoes, diced
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. Preheat a grill or grill pan to medium high heat.
2. Season the cauliflower florets with salt and pepper to taste.
3. Grill the cauliflower for 4 5 minutes per side, or until tender and slightly charred. Remove from the grill and let cool slightly.
4. In a high speed blender, combine cashews, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth, adding almond milk as needed to reach desired consistency. Set aside.
5. Warm tortillas on the grill for 10 20 seconds per side.
6. Assemble tacos by layering grilled cauliflower, a generous dollop of vegan queso sauce, pico de gallo, and a sprinkle of chopped fresh cilantro. Serve with lime wedges on the side.

Chef’s Insight

To elevate the smoky flavor, consider adding a touch of smoked paprika to the vegan queso sauce.

Notes

Be sure to allow time for soaking cashews in this recipe.