Oh crispy cauliflower, what an evil delight you are. I LOVE fried cauliflower. Actually, that’s quite the understatement. I’m pretty much obsessed with fried cauliflower, and I’m always looking for new ways to incorporate it into some delicious recipes. Tacos are an obvious choice. I mean anything tastes incredible when it’s slapped onto a corn tortilla (my tortilla of choice). These crispy cauliflower tacos with cashew cream are the perfect weeknight meal and are a must-have for you next meatless Monday or taco Tuesday
Let’s be honest, tacos are the perfect vessel for just about anything. I personally think anything tastes better when it’s placed in a taco.
Tilapia in a taco!? HECK YEAH.
Are you picking up what I’m throwing down? I know you guys all know what I’m talking about.
These tacos are such a great weeknight meal and I love them even more for taco Tuesday. Fried cauliflower is so simple to make and is ready in just a couple of minutes. Just make sure the pan is nice and hot and you are golden.
So, let’s talk about this cashew cream before I sign off for the day. I think the term “cashew cream” scares people. I know that you have to soak the cashews, but in all honesty, it’s one of the simplest condiments you can make, and it’s so worth the little bit of time you have to wait.
You simply soak the cashews in water for at least an hour or up to a day or two if necessary. I find that the longer (within reason) that you soak cashews the better the result. Sure, you can accomplish a cashew cream with just an hour soak, but you will have to blend for much longer and I’m not even sure you can get out all of that grittiness out.
After you have soaked the cashews, you drain them and transfer to a blender with some water and salt. Now, I have made cashew cream with milk before (cashew milk) and I was absolutely obsessed with it. To keep the cost of this recipe down, I used water. Either one will work fine, but if you’re looking for some ultra creaminess use a nut milk.
Blend like your life depended on it. If you think you have been blending for way too long, you probably haven’t, so just keep on blending. I have blended cashews for 10 minutes before. My blender didn’t love me after the fact, but the cashew cream was just to die for.
…and that’s it! SERIOUSLY, that’s it! Store in the fridge for a couple of days or make a big old batch and freeze some of it.
Welp, I hope you guys had a fabulous week and are all set for the weekend. Zach and I will be spending some much-needed relaxing time in Wyoming this weekend (one of our favorite places on the planet), and I can’t wait to do absolutely nothing. ;) Beer pairing and recipe for these scrumptious crispy cauliflower tacos with cashew cream are below. See you all on Sunday! xo