Spicy, crispy cauliflower is the perfect filling for tacos! A surprising ingredient makes a crunchy coating without any oil or grains. These will be a hit for your next Taco Tuesday!
Puree pepitas, chipotle puree, cumin, salt, lime juice, and water using an immersion blender, standard blender or food processor.
On a baking sheet, pour pepita mixture over cauliflower and toss to coat.
Roast the cauliflower in the oven for 20-25 minutes, stirring occasionally, until coating is browned and crispy.
Portion cauliflower into warmed or crisped tortillas, and top with cilantro, cashew cream, purple cabbage, and avocado.
Serves 4.
Notes
*To make chipotle puree, blend a can of chipotles in adobo and store it in a jar in the fridge. It keeps close to forever, but I use it so often I go through a large can every couple of months.