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Crispy Cauliflower Tacos with Cashew Cream

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 10 tacos


Cashew Cream

  • 1 1/2 cups raw cashews
  • 1 cup water plus more for soaking
  • 1 teaspoon fine sea salt

Crispy Cauliflower Tacos

  • 1/2 cup canola or vegetable oil more as needed
  • 1 head of cauliflower chopped into bite-sized pieces
  • 3/4 cup all-purpose flour
  • 2 eggs beaten
  • 1/2 cup panko bread crumbs
  • 1/2 cup regular bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 10 corn or flour tortillas warmed through
  • 1 cup purple cabbage chopped
  • 2 tablespoons fresh chives chopped
  • 2 tablespoons raw cashews chopped


Cashew Cream

  • In a large bowl, add the raw cashews. Completely submerge the cashews with water and soak for at least an hour or up to 24 hours.
  • Once the cashews have soaked, drain and transfer them to a blender. Add 1 cup of water and sea salt. Blend on high for 4-5 minutes (or longer if needed) until the cashews are COMPLETELY smooth. Thin out with more water if necessary.
  • Place in an airtight container and store in the fridge where it will keep for 3-4 days; or you may freeze for up to 3 months.

Crispy Cauliflower Tacos

  • Heat the oil is a large skillet or dutch oven over medium to medium-high heat.
  • While your oil is heating up, place the all-purpose flour in a shallow bowl, the eggs in a separate shallow bowl and the panko, regular bread crumbs, salt, black pepper and chili powder in a third shallow bowl. Mix the bread crumb mixture together until thoroughly combined.
  • In batches of 6-7 cauliflower pieces, dredge in flour, then the egg and then the bread crumb mixture, pressing to adhere where needed.
  • Place the cauliflower into the hot oil and fry for 2 minutes on each side or until crispy and brown. Transfer to a paper towel-lined plate, and repeat for the remaining cauliflower.
  • Assemble your tacos, by placing a layer of chopped cabbage on the bottom of each warm tortilla. Top with crispy cauliflower and then drizzle on the cashew cream. Sprinkle with chives and raw cashews.
  • Enjoy immediately!


Cashews can be soaked anywhere from 1 hour up to 24 hours (or even longer if needed). I find cashews to be used best for this cashew cream after soaking for at least a day.