Desi~licious Tandoori Cauliflower Tacos with a Vegan Cashew Marinade

This is a family favourite! These Tandoori Cauliflower Tacos are delicious, quick to prepare, and the cashew marinade is out of this world! What’s even better? You can customize them with your favourite taco extras for an easy weekday dinner. Learn how to make the best vegan cauliflower tacos.

The history of tacos

Tacos have a long and illustrious history. Culinary evidence suggests that they originated in the middle of the 19th century in Mexican silver mines. The local workers realized they could put pretty much anything into a tortilla and it would taste great, thus starting taco culture as we know it today.

Tacos are a popular dish in many parts of the world. The word “taco” is derived from the Mexican Spanish word for “plug” or “wad of cloth,” which describes how traditional tacos were made with corn tortillas folded around various fillings and eaten by hand. Today, people eat them differently depending on where they live. Some folks prefer to use flour tortillas while others opt for hard shell taco shells or even lettuce leaves!

There are countless variations when it comes to cauliflower tacos too – feel free to experiment with your favourite ingredients so long as you have some cauliflower florets handy!

The inspiration behind this recipe

It all started as one of my kitchen experiments – just like this Vegetarian No-Boil Pasta Bake and these Bhangra Masala Oven Baked French Fries.

I love Mexican food and gave it a South Asian spin with traditional Desi spices. Fortunately, it was a hit with the entire family and I must say, it’s one of those recipes that we can depend on to create a fast and delicious dinner whenever we need it.

Tandoori spices – in combination with yogurt – are typically used in Indian and Pakistani recipes. These add immense flavour to meat and poultry to achieve a distinct taste. To create a smooth and delectable cauliflower mix, I substituted yogurt with cashew nuts. It’s also dairy-free and 100% vegan.

If you think cauliflower is dull and can’t seem to come up with any new ideas on how to eat it, this is the one for you. This recipe is a wonderful way to infuse flavour into cauliflower, which some folks find bland.

Recently, I’ve been playing around with foods from our regular menu in order to discover new and innovative ways to cook cauliflower.

I suppose you could say that I am adamant to go beyond steaming veggies or serving them in salads. Don’t get me wrong; I love all these, but change is always nice. And in my opinion, these roasted cauliflower tacos will never go out of style!

The recipe includes corn tortillas, and there are a slew of vegetables used in these tacos, including cabbage. Not only that, but they’re also vegan and gluten-free!

What are the benefits of eating cauliflower?

Did you know, according to the Centers for Disease Control and Prevention’s Aggregate Nutrient Density Index (ANDI), cauliflower ranks among the top 30 powerhouse vegetables? The ANDI scores foods based on nutrient content, in relation to calorie amount. Consuming powerhouse fruits and vegetables (PFV) is associated with a reduced risk of chronic diseases. We’re talking about heart disease, type 2 diabetes, and some cancers.

Cauliflower has a variety of important components, including Vitamin C, Vitamin K, folate, and fibre. It’s also low in calories. This may come as a surprise to some; given that we’re often told that colourful foods are the healthiest. Many diets advise people to avoid white or colourless foods. But I wouldn’t suggest removing it from your grocery list.

The ingredients you will need for this recipe

1. One cauliflower head, cleaned and separated into florets
2. Cashews, plain and unsalted
3. Cold-pressed coconut oil
4. Juice of a lemon. You could also use lime juice, if you prefer
5. Curry powder
6. Garlic powder
7. Salt
8. Water

How to make tacos – step by step

1. In a small food processor, combine the cashew nuts, curry and garlic powder, salt, oil, lemon juice, water and chilli (Image 1)
2. Blend until smooth (Image 2). Pour the mixture over the cauliflower florets and massage it into the florets to fully coat them (Image 4)
3. Send to bake (top rack) in a preheated oven for 15 minutes. Then broil for 3 minutes, turn the florets and broil for 2 minutes, or until charred (Image 5).
4. Warm your tacos (Image 7) before adding your favourite fillings (Image 8). I combined red cabbage, avocado, radishes, and chilli with the tandoori cauliflower. Dress with lemon juice and serve right away (Image 8)

Tips for cauliflower tacos

• Remember to preheat your oven to 380 degrees F (193 degrees C)
• Trim the florets of the cauliflower into bite-sized pieces
• Make sure the cauliflower florets are similar in size – to ensure even cooking. I like to keep them medium so they’re mouth-friendly
• Wear gloves when rubbing the curry powder mixture onto the florets. The color of the spices will transfer onto your nails and hands
• Place the oven rack near the top-middle to speed up the cooking, and to give the florets that beautiful charred colour. Keep a close eye to prevent burning.
• You don’t want to cook for too long, otherwise, the florets will be mushy. I like to keep them a bit on the crunchy side
• Enjoy whilst hot and don’t forget to warm those tacos before assembling
• Cauliflower tacos can be kept in the fridge for up to 3 days
• Be sure to serve this cauliflower filling in your tacos right away. It’s best when fresh, rather than storing it for later.
• Dress the cauliflower taco filling with lemon juice to make this vegan cauliflower recipe even more delicious

More 30-Minute Recipes You Might Like:

• Okra (Bhindi) 
• Vegetable Quinoa Pilau 
• Thai Coconut Shrimp Curry
• Cucumber and Chickpea Salad

What’s your favourite taco filling? I’d love to hear your tips on pulling off speedy and tasty meals? Comment below!

If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.

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