Chipotle cauliflower tacos with cashew lime sauce

March 5, 2024

Love tacos? You’ll love these chipotle tacos with a cashew-lime sauce. It’s the perfect recipe for a sharing supper. All you have to do is place all the different elements in the middle of the table and let your guests help themselves.  

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6 serving(s)

Prep Time:
1 hr

Cook Time:
30 mins

Total Time:
1 hr 30 mins



For the cashew lime sauce

For the pickled red onion

  • juice 1 lime

  • 1 tsp.

    maple syrup

  • 1

    red onion, finely sliced

For the chipotle cauliflower

  • 1 large or 2 small cauliflower, about 1.2kg

  • 3 tbsp.

    sunflower oil

  • 2

    garlic cloves, crushed

  • 2 tsp.

    dried chipotle chilli flakes

  • 1 tsp.

    ground cumin

  • 1/2 tsp.

    ground coriander

For the avocado and tomato salsa

  • 250 g

    cherry tomatoes, chopped

  • 2

    large avocados, peeled, stoned and chopped

  • small handful coriander, roughly chopped

  • juice 1 lime


    1. Step 1Preheat oven to 220°C (200°C fan) mark 7. Soak cashews in a bowl of cold water; set aside. For the pickled red onion, mix lime juice and maple syrup in a small bowl with a pinch of salt. Add onions and toss together. Set aside, tossing the onions in the liquid every now and then, until ready to serve.
    2. Step 2Trim the cauliflower, cutting out the core and discarding any tough outer leaves (reserve smaller, tender leaves). Cut cauliflower into even, medium-sized florets (you should end up with about 800g prepared weight) and place in a large heatproof bowl. Cover with just-boiled water from the kettle and set aside for 5min to soften.
    3. Step 3Drain the cauliflower well, return to the bowl and toss though the oil, spices and some seasoning, ensuring the florets are well coated. Spread out on a baking tray and roast for 20min. Add any reserved cauliflower leaves to the tray, give everything a stir and roast for a further 5min.
    4. Step 4For the salsa, mix the tomatoes, avocado and lime juice in a bowl. Season and stir through the coriander; set aside until ready to serve. For the cashew lime sauce, drain the cashews and whizz in a high-speed blender with the lime juice, coriander, jalapeño and 100ml water. Add a pinch of salt and a splash more water, whizzing until you have a smooth and almost pourable sauce; set aside.
    5. Step 5Heat a large frying pan over high heat. In batches, toast the tortillas for about 30sec per side. Wrap in foil to keep warm while you toast the rest. Bring to the table with the cauliflower, salsa, pickled onions and cashew lime sauce and let your guests build their own tacos. 

GH TIP: Corn tortillas, made from maize flour, are becoming more readily available in the UK. Their flavour is distinctively corny and their texture more chewy than flour tortillas, however you could also use small vegan flour tortillas instead. 

GET AHEAD: Prepare to end of step 3 up to 5hr ahead. Set sauce and cauliflower aside, covered once cool, at room temperature. To serve, reheat cauliflower in an oven preheated to 180°C (160° fan) mark 4 for 15min until piping hot and complete recipe.  

Per serving:

  • Calories: 552
  • Protein: 16g
  • Fat: 33g
  • Saturates: 6g
  • Carbs: 44g
  • Total sugars: 11g
  • Fibre: 9g

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