Spicy Roasted Cauliflower Tacos with Cashew Crema (Paleo, Vegan) from The 30-Minute Paleo Cookbook
Too busy to cook dinner most nights of the week?
Not with my new cookbook, which I am SO excited to share with you!
Please welcome The 30-Minute Paleo Cookbook to the world of nutrient-dense cookbooks. She’s my third baby (after my son Nathan and my other book baby, Twin Cities Chef’s Table) and she’s due very soon – official release date of March 17.
If you’ve been following along here on Fresh Tart for any length of time, you’re well aware that I firmly believe in – and live by – the truth that easy, healthy, and delicious all go together quite beautifully. My absolute top priority is my health, of which food is the largest part.
But easy and delicious aren’t close behind and it’s through that prism that I wrote The 30-Minute Paleo Cookbook.
I’ve said this before but it bears repeating – changing my diet in 2010 changed my whole life. When I was diagnosed with autoimmune thyroid disease, and I stopped eating gluten and grains and started focusing on a nutrient-dense diet, I couldn’t have possibly imagined that it would lead to a new career and life. Food is truly that powerful. Adopting a paleo diet was the keystone habit that unlocked a million wonderful things in my life. Who could have guessed?!
I would love for that to be true for you too.
I have a theory about why changing the way I eat and cook created such a powerful shift in my life. I think that taking responsibility for my health made me more self-sufficient in other areas of my life as well. The ability to nourish and heal ourselves and the people that we love is primal and sends a vital and reassuring message to our psyches and bodies.
And of course just adding more nutrients in the form of real, whole food decreased my autoimmune symptoms and inflammation which in turn increased my energy, well-being, and motivation for creating more recipes and meals from real, whole food.
I’m excited to share this new cookbook with you! I got an advance copy this week and I’m thrilled with how clean, bright, and easy-to-read it turned out. The photographs (which I didn’t take) are lovely and approachable and give a real sense of the colors and textures I built into the meals.
It’s a crazy and wonderful thing to hold a book I’ve written in my hands. I’m honored that I’ve been able to experience it not just once but twice now. And who knows, maybe I’m insane enough to do it again…but not soon, ha.
So for now, if you’re so inclined, The 30-Minute Paleo Cookbook is available for preorder (until March 17, 2020, when it will be available to ship) and I’d be thrilled if you ordered it ahead of time. It helps its visibility on Amazon’s website and influences the orders that bookstores place.
I recorded a brief demo last week, preparing the Spicy Roasted Cauliflower Tacos with Cashew Crema from the book. My son’s puppy JoJo made an appearance! (The crash that you hear toward the end of the video was her pulling down a vase of dried flowers in my living room, LOL.)
Below is the recipe itself.
If you have questions about the book, please let me know! Thank you for following along here and for your support over the years. I so appreciate it!
Spicy Roasted Cauliflower Tacos with Cashew Crema
Cauliflower and cashews are the chameleons of Paleo cooking. Here they’re paired together in tacos, with spicy roasted cauliflower as the filling and cashews blended into a creamy, dreamy sauce. Make sure to load these tacos up with cilantro and avocado to really fill out the meal.
For the tortillas, use Plantain Tortillas or purchase Siete Brand Paleo Tortillas online at https://sietefoods.com.
For the tacos:
8 cups of 1-inch (not larger) cauliflower florets
3 tablespoons avocado oil
4 teaspoons ground cumin
1-2 teaspoons chipotle chili powder
1 teaspoon sea salt
8 (or more, to taste) Paleo tortillas, wrapped in foil
For the sauce:
1 cup raw or toasted cashews
1/2 cup water
1 tablespoon freshly squeezed lime juice
1 canned chipotle pepper (add a bit of the adobo sauce for more heat)
1/2 teaspoon sea salt
4 lime wedges
1/4 cup chopped cilantro
1 avocado, cut into 8 slices
- Preheat oven and prepare pan. Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Prepare the cauliflower and tortillas. Add cauliflower to a large bowl. Top with oil, cumin, chili powder, and salt and toss to coat. Spread cauliflower evenly on baking sheet and roast cauliflower for 10 minutes. Turn pieces over and roast for another 10 minutes or until nicely browned in spots. During the last 5 minutes of roasting, add tortillas to the oven. When done, remove both from oven and set aside.
- While cauliflower roasts, prepare the sauce. Add all ingredients to the bowl of a blender and blend on high until smooth and creamy. Taste and add more salt if needed. Transfer to a bowl.
- Serve the tacos. Divide warm tortillas among 4 dinner plates. Divide cauliflower filling among the tortillas. Add a squeeze of lime, cilantro, and avocado. Top with cashew crema.
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