Cauliflower tacos with green goddess guac’

Serves 4.

This recipe has a few components, but the extra effort makes for a more elevated taco night - note, no shredded cheese or iceberg lettuce in sight! If you’re time poor use your favourite store- bought nut butter instead of making your own for the crema - and in a pinch, sliced avocado and a bag of slaw will do just fine. A feast for all the senses - this bright, crunchy, tangy, nutty combination is best eaten with your hands alongside lots of Undressed spicy citrus margaritas.

Gather —


1 cauliflower, cut into florets
2 tsp paprika
2 tsp cumin
3 tbsp olive oil

Quick pickled cabbage

1/4 red cabbage
1 tbsp maple syrup
1/2 lime, juiced

Cashew crema

1 1/2 cups raw cashews
1 garlic clove
1/2 jalapeño
1 lime, juiced
1/4 cup water

Green goddess guac'

1 bunch coriander
1/2 jalapeño
2 spring onions
2 avocados
1/2 cup COYO Greek yoghurt
1 lime, juiced
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 tbsp pistachios
Salt, pepper

12 corn tortillas 
Lime wedges & coriander, to serve



Make —

  1. Pre-heat oven to 220°C
  2. While oven is warming up, scatter cashews on a baking tray and toast for 8-10 minutes until fragrant and toasty brown. Set aside to cool
  3. Spread cauliflower on a large baking tray. Sprinkle over paprika, cumin and olive oil. Use your hands to mix, ensuring each floret is coated in the spiced oil. Season with salt and pepper
  4. Roast cauliflower until slightly charred and crispy, about 30-40 minutes
  5. While the cauliflower is in the oven, finely shred red cabbage and add to a large bowl with maple syrup, lime juice and a big pinch of salt. Use your hands to scrunch the cabbage and combine the flavours. Set aside
  6. Next, add roasted cashews to a food processor. Blend for 4-5 minutes until you have a smooth butter, scraping down the sides as needed. (Patience is key here, it will go crumbly and weird first, before forming into a cohesive nut butter.) Add garlic and jalapeño. Pour over lime juice and water, blend to combine, adding more water if needed. Place in a serving bowl and set aside
  7. Wipe out food processor and add coriander, jalapeño and spring onions. Pulse to finely chop. Add avocado, greek yoghurt and lime juice. Season with salt and pepper and blend until smooth. Place in a serving bowl and set aside
  8. In a small pan, gently toast pumpkin seeds, sunflower seeds and pistachios stirring occasionally until beginning to brown and you hear them start to ‘pop’, about 2-3 minutes. Remove from the heat and allow to cool. Once cooled, finely chop and sprinkle seed and nut mix over guacamole
  9. When the cauliflower is ready, warm your tortillas - either in a small frying pan for 30 seconds each side, or if you have a gas stove top, for 10-15 seconds each side over an open flame. Keep warm in a damp tea towel 

I love to serve up the crema, guac, cabbage and cauliflower in bowls of different shapes and sizes, alongside a basket of warm tortillas. Then, everyone can dig in and make their own tacos! 

To assemble, smear warm tortilla with a spoonful of cashew crema, pile over roast cauliflower, a handful of cabbage, and a dollop of guacamole. Finish with extra coriander, a squeeze of fresh lime and your favourite hot sauce for extra spice! 

Recipe by Zoe Cuthbertson, Undressed Byron Bay.