Delicious & Easy

Naturally Vegan: Cajun-Spiced Cauliflower Chickpea Tacos


Pickle Your Onions

Combine sliced onions, vinegar, and peppercorns in a jar and let sit for 30 minutes to 1 hour. You can store pickled onions in the fridge for a few weeks before the texture begins to break down.

Make Cashew Crema

Place raw cashews in a medium sized bowl and cover with hot water; soak for 20 minutes.

Discard water and place soaked cashews in a blender or food processor along with almond milk, nutritional yeast, salt, and lemon juice. Blend on high until smooth.

Make Cajun Roasted Cauliflower & Chickpeas

Preheat oven to 400 degrees F. Place cauliflower florets, chickpeas, olive oil, cajun seasoning, and salt in a large bowl. Toss until evenly coated.

Spread out cauliflower and chickpeas into a single layer on a baking sheet lined with parchment paper and bake for 25 minutes or until golden. Remove from oven and set aside.

Assemble Your Tacos

Warm tortillas in a frying pan. Add a generous handful of baked cauliflower-chickpeas, a spoonful of cashew cream, and a scattering of pickled onions. Finish with a squeeze of lime and a sprinkle of chopped cilantro. Serve immediately.

Ingredients for

Naturally Vegan: Cajun-Spiced Cauliflower Chickpea Tacos

1 red onion, thinly sliced
1 cup red wine vinegar
1 teaspoon organic black peppercorns
1 cup raw cashews
1/2 cup unsweetened almond milk
2 tablespoons nutritional yeast
1/2 teaspoon salt
1 lemon, juiced
1 large cauliflower, cleaned and broken down into small florets
1 tablespoon olive oil
1 tablespoon organic Cajun seasoning
1 teaspoon salt
1 cup cooked chickpeas
corn or flour tortillas
cilantro, chopped

Instructions for

Naturally Vegan: Cajun-Spiced Cauliflower Chickpea Tacos

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