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  • Writer's pictureHaley Addis

Roasted Cauliflower Tacos & Mexican Street Corn

Updated: Aug 8, 2020

We love tacos in this house so I try to come up with new ideas as often as possible! When I told Jordan I was making cauliflower tacos, he was less than enthused. He’s not a big fan of cauliflower. He ended up loving these tacos so that speaks to how delicious they are! The roasted cauliflower makes a perfect filling paired with the spicy cashew sour cream! I used Masienda red corn tortillas. These are my favorite brand of corn tortillas because they have only three ingredients: stoneground corn (non-GMO), water, and lime. They have heirloom, blue, and red varieties and they are all delicious!

To make the spicy cashew sour cream I just made a few additions to my standard cashew sour cream recipe! If you want to lay off the spice a little, you could just use the regular sour cream!

The Mexican Street Corn was adapted from a recipe in Chile Coscarelli’s latest (and amazing!) recipe book, “Chloe Flavor,” that you can order on amazon here: Chloe Flavor(This is not a sponsored post, I just love Chef Chloe!)


Roasted Cauliflower Tacos with Mexican Street Corn

Ingredients: For the tacos: 1 head of cauliflower, chopped Coconut oil spray Garlic powder Onion powder Paprika Chili powder Masienda red corn tortillas (or any color!) For the street corn: 1 lb bag frozen corn Coconut oil spray Juice of half a lime 1 tsp agave 1 tbs earth balance spread A few slices pickled jalapeño For the spicy cashew sour cream: 1/2 batch cashew sour cream 1 tsp - 1 tbs cayenne powder Note: I recommend starting with less and gradually adding more until you’ve reached desired spice level


Instructions: 1. Preheat the oven to 400. Line a baking sheet with silicone baking mat (or parchment paper). 2. Spread chopped cauliflower onto baking sheet and spray with coconut oil. Sprinkle with garlic powder, onion powder, paprika, and chili powder. 3. Bake for 25 minutes or until soft. 4. Meanwhile, spray sauté pan with coconut oil and heat over medium heat. 5. Add frozen corn and cook about 10 minutes, stirring frequently, until charred. Add lime juice, agave, and earth balance. If you want to add the jalapeños, add them now and cook an additional 1-2 minutes. (I usually remove some corn for Lucy and then add the jalapeños and let finish cooking). 6. Prepare cashew sour cream and then take half the batch and add lime juice and cayenne powder to taste. 7. Heat your masienda tortillas before serving them topped with the cauliflower and cayenne sour cream!

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