CAULIFLOWER TACOS WITH AN AVOCADO CASHEW CREAM
Looking for a quick and flavourful plant-based meal, that looks great and tastes delicious? Then look no further than Evelyn Joyce’s smokey cauliflower tacos with an avocado cashew cream, as featured in this month’s Style of Wight. This is a versatile dish that is equally tasty hot or cold. Serve as a starter, a midweek meal or jazz up your picnics and enjoy on the go. Alternatively omit the wraps and incorporate into a colourful Buddha Bowl.
Servings: makes 6 tacos
Ingredients
Filling:
1 medium cauliflower (broken into florets)
6 tortillas wraps
Spice mix:
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
Pinch of sea salt
Avocado cream:
60g of cashew nuts (soaked in cold water for 1-2 hours)
The flesh of 1 avocado
The juice of 1/2 a lemon
1/2 tbsp of olive oil
To serve:
3 tbsp of sweetcorn
Fresh coriander
8 cherry tomatoes (I recommend the Isle of Wight Tomato Stall Piccolo)
Fresh lime sliced
Sliced Jalapeños (optional)
Sliced red onion (optional) - I pickled mine which mellows their flavour whilst brining a welcome acidity to the dish
Method
Preheat the oven to 180C, fan setting.
Add the spice mix into a small bowl and stir until well combined.
Place the cauliflower florets in a large bowl, pour over the spice mix and mix well until everything is coated.
Place the cauliflower onto a baking tray and place in the oven for 20-25 minutes (turning halfway through), until the cauliflower is slightly softened, golden and crispy.
Whilst the cauliflower is cooking, make the cream. Place all of the ingredients into a food processor. Blend until smooth.
If you have time, I recommend lightly toasting the sweetcorn in a pan with a little olive oil for approximately 5 minutes, until it’s slightly charred.
Warm the tortillas through, add a dollop of the cream and spread with the back of the spoon, before loading up with the cauliflower and your toppings of choice.
