Cauliflower Tacos with Avocado Crema

Cauliflower Tacos with Avocado Crema


1 Small avocado (ripe)

⅔ c. Dairy-free sour cream

1 Garlic clove

1 Lime (juiced)

1 tbsp. Water (to thin)

Salt and pepper (to taste)

2 Heads cauliflower (cut into florets)

2 tbsp. Extra virgin olive oil

2-3 tbsp. Farmer Foodie Golden Chedda Cashew Parm

Chopped cilantro (to serve)

Chopped red onion (to serve)

Jalapeno slices (to serve)

8 Small flour tortillas


  1. Preheat the oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper. 
  2. Place 2 heads of cauliflower (cut into florets) onto the baking sheet and drizzle with 2 tbsp. of olive oil. Sprinkle 2-3 tbsp. of Cashew Parm and a pinch of salt and pepper over the top. Use your hands to mix everything until completely coated.
  3. Bake for 20 minutes, tossing halfway. Broil for an additional 5 minutes or until tender and slightly charred. 
  4. While the cauliflower is roasting, add 1 small avocado, ⅔ c. of dairy-free sour cream, 1 garlic clove, 1 lime (juiced), and a pinch of salt to a blender or food processor. Blend until completely smooth. Add 1 tbsp. of water and blend again.
  5. Heat the tortillas as desired, and top with the roasted cauliflower, a drizzle of the avocado crema, chopped fresh cilantro, red onion, and jalapeños. Enjoy! 

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