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You are here: Home » Tacos

Roasted Orange and Purple Cauliflower Tacos with Cashew Cream

Jan 2, 2020 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 1 review

These healthy vegan Roasted Orange and Purple Cauliflower Tacos with creamy Cashew Cream are good for you and absolutely stunning. Like a bright rainbow on a plate! Wanna make them gluten-free?  Just use gluten-free tortillas and you're all set!

Bird's Eye view of three Roasted Orange and Purple Cauliflower Tacos with with cashew cream

Let's talk about stunning, colorful, healthy things... How about these fabulous Vegan Roasted Orange and Purple Cauliflower Tacos? This display of nature's beauty might just be the perfect way to make up the not-so-beautiful things that life can throw at us at times...

Filled with healthy, colorful veggies and topped with rich homemade cashew cream and Austrian pumpkin seeds (which are darker, crunchier, and more flavorful than regular ones), these tacos will sure brighten up your day, your plate, and your palate. Enjoy 🙂

About Cauliflower

Cauliflower is a cruciferous vegetable, just like broccoli, Brussels sprouts, cabbage, kale, etc. Cauliflower comes in different color varieties: white, orange, purple, and green (romanesco).   One cup has only 25 calories and no fat.  Is rich in vitamins C and K and contains calcium, potassium, and magnesium.

Does Purple Cauliflower Stay Purple When Cooked?

Here's a cool fact about purple cauliflower: once it's cooked, it loses its bright, beautiful purple color and becomes a little gray looking. But by squeezing some fresh lemon juice on top, the color will not only come back, but some fuchsia tones will also appear in a tie-dye pattern. Pretty neat, uh?

Some Facts About Orange and Purple Cauliflower

  • Purple Cauliflower gets its stunning color from anthocyanin, an antioxidant found also in red cabbage, grapes, eggplant, and red wine
  • Orange Cauliflower gets its orange color from beta-carotene and contains 25% more Vitamin A than white cauliflower.
  • Squeeze some lemon on cooked purple cauliflower to bring back its vibrant color
  • Orange, purple, and white cauliflowers taste pretty similar and the purple variety is slightly sweeter and nuttier.
Bird's eye view of three Roasted Yellow and Purple Cauliflower Tacos topped with cashew cream. Two lime halves are holding the tacos up.

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These Roasted Yellow and Purple Cauliflower Tacos are not only healthy good for you, but they are totally stunning with their popping colors, there like a rainbow on a plate.

DID YOU LIKE OUR CAULIFLOWER TACOS?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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These Roasted Yellow and Purple Cauliflower Tacos are not only healthy good for you, but they are totally stunning with their popping colors, there like a rainbow on a plate.

Roasted Yellow and Purple Cauliflower Tacos


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: https://mayihavethatrecipe.com
  • Total Time: 40 mins
  • Yield: 8 tacos
  • Diet: Gluten Free
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Description

These healthy vegan Roasted Orange and Purple Cauliflower Tacos with creamy Cashew Cream are good for you and absolutely stunning. Like a bright rainbow on a plate! Wanna make them gluten-free?  Just use gluten-free tortillas and you're all set!


Ingredients

  • 1 medium purple cauliflower, cut into florets
  • 1 yellow cauliflower, cut into florets
  • 4 tablespoon extra virgin olive oil, divided
  • 1 teaspoon salt, divided
  • 2 limes
  • 1-2 Hass avocados, diced
  • 1-2 Fresno peppers, sliced
  • ¼ cup shelled pumpkin seeds
  • Fresh cilantro (optional)
  • 6-8 tortillas

For the Cashew Cream

  • ½ cup raw cashews
  • 1 cup water boiling water
  • 1 clove garlic
  • 2 teaspoon nutritional yeast
  • 1 teaspoon lemon or lime juice (optional)
  • ¼ teaspoon salt


Instructions

  1. Preheat the oven to 400F. Line 2 large baking sheets with parchment paper
  2. Place the yellow cauliflower in a large bowl and drizzle with 2 tablespoons of olive oil and ½ teaspoon salt. Toss well until it's well coated and transfer it to one of the lined baking sheets
  3. Repeat the process with the purple cauliflower
  4. Bake for 25 minutes or until the cauliflower is tender, but not mushy. Squeeze lime juice on top of cooked cauliflower florets and set aside
  5. Right before serving, spread cashew cream on each tortilla. Fill it with the desired amount of cauliflower, avocado, pumpkin seeds, and cilantro. Drizzle more cashew cream and squeeze more lime if desired.

For the Cashew Cream

  1. Soak the cashews in boiling water for 30 minutes. Drain, and rinse. 
  2. Combine the soaked cashews, garlic, nutritional yeast, lemon or lime, salt, and the ½ cup water ( preferably filtered or bottled) in a high-power blender. Blend until smooth and creamy. Refrigerate until ready to use

Notes

  1. Each tablespoon of cashew cream has about 35 calories
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Entree
  • Method: roasting
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 cauliflower taco
  • Calories: 248
  • Sugar: 4
  • Sodium: 610
  • Fat: 13
  • Saturated Fat: 2
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 30
  • Fiber: 6
  • Protein: 7
  • Cholesterol: 0

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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Reader Interactions

Comments

  1. Nisha

    February 14, 2017 at 5:13 pm

    Lovely. Like the idea of adding purple cauliflower. I actually recently posted a cauliflower taco recipe I made for my kids for dinner on my Instagram. Would love for you to take a look @cookingforpeanuts
    I have also made some of your great recipes and always give credit to the recipe author when it's not me. Have a lovely valentines. Xxx

    Reply
    • Vicky & Ruth

      February 15, 2017 at 6:18 pm

      Thank you for the support, Nisha! (And your tacos look delish!! ) <3

      Reply
  2. cheri

    February 18, 2017 at 7:22 pm

    Wow! these tacos look amazing, beautiful colors. Love the cashew cream. I am new at discovering all that you can make with cashews, but I am impressed so far.

    Reply
  3. Aimee Mars

    February 22, 2017 at 9:09 am

    These are so bright and beautiful! They're almost, almost being the key word, too pretty to eat. I bet they're delicious.

    Reply
  4. Cindy

    January 04, 2020 at 7:27 pm

    Was a bit intimidated, but took the plunge and made these tacos. Very good!!!

    Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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