Tandoori style spicy cauliflower tacos
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!
YIELDS
4
Ingredients
- 1/2 cup cashews, plain, unsalted, unroasted
- 2 tablespoons coconut oil, cold pressed, virgin, melted
- 2 tablespoons lemon juice, fresh
- 1 green chili, washed, whole
- 3 teaspoons curry powder
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 3 tablespoons water
- 1 cauliflower, medium head, washed and cut into bite sized chunks
Directions
- Preheat your oven to 380°F (193°C) and position the rack near the top. Combine cashews, melted coconut oil, fresh lemon juice, green chilli, curry powder, garlic powder, sea salt, and water in a small food processor. 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 three minutes. Turn the cauliflower florets and broil for two more 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. Enjoy!
