It’s my hubby’s birthday today, so in honor of his big day, I’m posting the recipe that is his ultimate favorite taco. You will love the little bit of spicy cauliflower & chickpeas for the filling, which completely transforms the flavor that cauliflower, chickpeas and cabbage normally have. The filling is complemented with a scrumptious cabbage slaw, avocado slices (optional) and a drizzle of cashew cream. Trust me–YOU WILL LOVE IT! GUARANTEED! Please read the full recipe before cooking.
There are 3 parts to this recipe–Cabbage Slaw, Cashew Cream Sauce, and Cauliflower/Chickpea mix.
For the Cabbage Slaw:
- 1/2 Medium head purple cabbage, sliced thin
- 1/2 Sm/Med Red onion, sliced thin
- 2 T. Taco Time hot sauce
- 2 T. Honey or Agave
- 1/4 C Lime juice
- Salt to taste
In a small bowl mix hot sauce, honey (or agave) and juice from limes together and pour over cabbage and onion. Mix with your hands. I like to massage it in really well together. (This is actually the part that the hub’s does :). Set in the fridge until serving. This can be made a day ahead (highly recommended, but not essential, for even better flavor), as well as the cashew cream sauce, which I’ll share next.
For the Cashew Cream Sauce:
- 1/2 C. Raw Cashews, boiled in water for 20 min or let sit overnight)
- 2/3 C. Water (not the water that you boil the cashews in–fresh water)
- 1/2 tea. Apple Cider Vinegar
- 1/2 tea. Lemon juice
- 1/2 tea. Nutritional yeast (optional-this makes it more cheesy)
Put all ingredients in a high power blender. I have a Vitamix that I love, and if you do have a Vitamix, you can skip the boiling of the cashews. It does make it a bit creamier if you boil them, but either way, it works great. Once that is blended together for a few min on high, then transfer to a container and set in the fridge. As mentioned before, this can be made the day before.
For the Cauliflower & Chickpea Filling:
Preheat oven to 425 degrees. Get out a cookie sheet pan and line it with a splat mat or parchment paper.
- 1 head Cauliflower, broken apart into smaller pieces (not riced though–still chucky)
- 1 can Chickpeas, drained and rinsed
Mix together cauliflower and chickpeas in a large bowl. Set aside while you make the sauce.
For the sauce:
In a saucepan on the stove heat together the following ingredients:
- 1/2 C. Frank’s hot sauce
- 1/2 C. Vegetable broth
- 2 T. Honey or Agave
- 1-2 T. Cornstarch
Mix together well in saucepan and cook on medium high heat until thickened. Pour on cauliflower and chickpea mixture. Mix together throughly with a spoon or once it cools enough, mix it with your hands. It just mixes better that way. Pour on cookie sheet and spread mixture out evenly. Cook for 15 min then turn and cook 10 -15 min more or to your liking. I like it a little crisp so I do 10 more min.
Now for the best part—- The assembly!!!
- Corn Tortilla
- Cauliflower/Chickpea Mix
- Brown Rice
- Cabbage Slaw
- Avocado (optional)
- Cashew Cream