Rainbow Cauliflower Tacos with Cashew Cream

Do we really need another way to make cauliflower? Yes, yes we do! I got this idea from May I Have That Recipe because I liked the idea of using cashew cream on a taco and I loved the bright, beautiful colors. Although their recipe called for purple and yellow cauliflower (I could only find white) so I created a rainbow with colorful bell peppers and purple cabbage. It tastes as good as it looks. It has just the right balance of flavor and texture from the silky cashew cream, crunchy pepitas, smokey roasted peppers and tangy pickled cabbage. The ingredient list looks long but the directions are divided into sections and each section comes together quickly because you can work on one part while you wait for another.

Rainbow Cauliflower Tacos with Cashew Cream


1 head cauliflower, cut into bitesize pieces

1 red bell pepper, quartered and seeded

1 yellow bell pepper, quartered and seeded

1/2 teaspoon kosher salt

2 tablespoons olive oil

Cashew Cream

1/2 cup raw cashews

1 cup boiling water

1 clove garlic

1 tablespoon nutritional yeast

1 teaspoon lime juice

1/2 teaspoon salt

Pickled Cabbage

1/2 head purple cabbage, shredded

3/4 cup white vinegar

3/4 cup water

1 tablespoon sugar

1 tablespoon kosher salt


1/4 cup pepitas or pumpkin seeds

Cilantro or parsley, chopped

1 avocado, sliced

Lime wedges

6-8 corn tortillas


  1. Set oven to 400 degrees. Toss cauliflower and peppers with olive oil. Place on a parchment-lined baking sheet. Sprinkle with salt. Roast in oven for 20-25 minutes. Cauliflower should get browned on the edges and stay slightly firm, not soft. Remove from the oven and set aside. Cut peppers into thin strips.
  2. For the cashew cream, soak the cashews in boiling water for 30 minutes. Drain and rinse. In a high-powered blender, blend the cashews, garlic, nutritional yeast, lime juice, salt, and 1/2 cup water until smooth and creamy.
  3. For the pickled cabbage, while the cauliflower is roasting and the cashews are soaking, add the shredded cabbage, vinegar, water, sugar and salt to a medium glass bowl. Stir until combined. Cover and place in the refrigerator until ready to use.
  4. Assembly. Spread a few teaspoons of the cashew cream on tortilla. Top with cauliflower and peppers. Sprinkle with pepitas, parsley or cilantro, and avocado slices. Top with more cashew cream and a squeeze of lime.



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