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Tandoori Style Spicy Cauliflower Tacos (Vegan)
Get ready for a flavour-packed adventure with Tandoori-style Spicy Cauliflower Tacos! Easy, delicious, and vegan, these tacos bring playful flavours to your plate. Enjoy a plant-based feast that's diabetes-friendly and heart-healthy. Let the fiesta begin!
Ingredients
- 1/2 cup cashews, plain, unsalted, unroasted
- 2 tbsp coconut oil, cold pressed, virgin, melted
- 2 tbsp lemon juice, fresh
- 1 green chili, washed, whole
- 3 tsp curry powder
- 1/2 tsp garlic powder
- 1 tsp sea salt
- 3 tbsp water
- 1 cauliflower, medium head, washed and cut into bite sized chunks, Benefits of cooked cauliflower
Equipment
Instructions
- Preheat your oven to 380°F (193°C) and position the oven rack near the top.
- In a small food processor, combine cashews, melted coconut oil, fresh lemon juice, green chili, curry powder, garlic powder, sea salt, and water. Blend until you have a smooth, spicy marinade.
- Place the cauliflower florets on a large oven tray lined with parchment paper. Pour the prepared marinade over the florets. Mix well, ensuring that all the cauliflower pieces are evenly coated with the flavourful marinade.
- Bake the cauliflower on the top rack of the oven for 15 minutes. After baking, switch to broil for 3 minutes. Turn the cauliflower florets and broil for an additional 2 minutes, allowing them to get beautifully charred.
- Remove the cauliflower from the oven. Garnish generously with fresh lemon juice. Serve the spicy cauliflower immediately in warm taco shells. Feel free to add your favourite fillings to customize your tacos.
Notes
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Cauliflower taco secrets: Flavor and crunch unleashed!
- First things first, don't forget to preheat your oven to 380 degrees F (193 degrees C) for that perfect cooking temperature.
- Now, when it comes to the cauliflower itself, trim those florets into bite-sized pieces. It's important to make them similar in size so they cook evenly. Personally, I like to keep them medium-sized because they're more mouth-friendly, you know?
- Here's a little pro-tip: When you're rubbing the curry powder mixture onto the florets, consider wearing gloves. Those spices can really leave a mark on your nails and hands, and we don't want you walking around with curry-coloured fingertips!
- Now, let's talk oven placement. To speed up cooking and get those beautiful charred colours, place the oven rack near the top-middle. Keep a close eye on them, though, because nobody wants burnt cauliflower. Trust me on that one!
- One important thing to remember is not to overcook the florets. You want them to have a bit of crunch, not turn into mush. I personally love that slight crunch—it adds a nice texture to the tacos.
- And here's a tasty suggestion: Enjoy your cauliflower tacos while they're hot! Oh, and don't forget to warm up those taco shells before assembling. It makes all the difference!
- If you have any leftovers, you can store the cauliflower tacos in the fridge for up to 3 days. But here's a secret—this cauliflower filling is at its best when it's hot and fresh, so try to serve it right away for that ultimate flavour experience.
- To make your tacos even more delicious—squeeze some fresh lemon juice over the cauliflower florets. It adds a fantastic tang!
Nutrition Information:
Calories: 194kcal (10%)Carbohydrates: 14g (5%)Protein: 5g (10%)Fat: 14g (22%)Saturated Fat: 7g (35%)Sodium: 664mg (28%)Potassium: 559mg (16%)Fiber: 4g (16%)Sugar: 4g (4%)Vitamin A: 15IUVitamin C: 73.5mg (89%)Calcium: 45mg (5%)Iron: 2.1mg (12%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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