Pistachio’d Cauliflower Tacos

Roasted cauliflower meets creamy pistachio lime crema and tangy garnishes in this flavor-packed vegetarian taco. Textural contrast, smoky heat, and bright herbs make every bite pop.

Why You'll Love Pistachio'd Cauliflower Tacos

They're bold, crunchy, creamy, and balanced in all the right ways. Plant-based never tasted so fun.

Tips and Tricks

• Soak jalapeño slices in ice water to keep them crisp and mellow the heat.
• Don't overcrowd the baking sheet or cauliflower will steam instead of roast.

Variations

• Add avocado slices for extra creaminess.

• Top with a fried egg to turn these into brunch tacos.

Substitutions

• Use Greek yogurt instead of crème fraîche.
• No time to make pesto? Try store-bought pistachio butter blended with herbs and lime juice.

Best served with

• A crisp lager or citrusy IPA
• Cucumber-mint agua fresca
• Side of elote or a simple green salad

How to Store Leftovers

• Store cauliflower and crema separately in airtight containers for up to 3 days.
• Reheat cauliflower in a hot skillet to revive the texture.

Common Questions

Pistachio'd Cauliflower Tacos

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Roasted cauliflower meets creamy pistachio lime crema and tangy garnishes in this flavor-packed vegetarian taco. Textural contrast, smoky heat, and bright herbs make every bite pop.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course, Vegetarian

Cuisine: Californian, Mexican-Inspired

Calories: 563

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Pistachio Pesto & Lime Crema

• ½ cup Setton Farms Tajín Seasoned Pistachio Kernels
• ¼ cup Chopped fresh cilantro
• 1 lime juiced
• 1 tablespoon Olive oil
• 2 tablespoon Crème fraîche
• Kosher salt to taste
• Black pepper to taste

Roasted Cauliflower

• 1 head Cauliflower cut into florets
• 2 tablespoon Olive oil
• 2 tablespoon Pistachio pesto from above
• Kosher salt to taste
• Black pepper to taste
• Tacos & Garnishes
• 8 small Corn or flour tortillas
• ½ cup Crumbled queso fresco or feta
• ¼ cup Pickled red onions
• 1 Small jalapeño thinly sliced and soaked in ice water for 20 minutes
• 1 handful cilantro microgreens
• 1 Tajín Seasoned Pistachio Kernel microplaned (for garnish)

Equipment

• Food processor
• Sheet Pan
• Oven
• Dry Skillet or gas burner (for tortillas)

Method

 

Make the Pistachio Pesto & Lime Crema

1. In a food processor, pulse pistachios, cilantro, lime juice, and olive oil until a coarse pesto forms. Season with salt and pepper.
2. Reserve half of the pesto for garnish.
3. To the remaining pesto, add crème fraîche and pulse until smooth and creamy. Set aside.

Roast the Cauliflower

1. Preheat oven to 400°F (200°C). Do not line your baking sheet.
2. In a bowl, toss cauliflower with approx. 2 tablespoon pistachio pesto, salt, and pepper.
3. Spread on the baking sheet and roast for 25-30 minutes, until golden brown at the edges.

Assemble the Tacos

1. Warm tortillas in a dry skillet, directly over a flame, or in the oven.
2. Spread pistachio lime crema on each tortilla.
3. Top with roasted cauliflower, crumbled queso fresco, and reserved pistachio pesto.
4. Garnish with pickled onions, jalapeño slices, and cilantro microgreens.
5. Microplane 1 pistachio kernel over each taco before serving.

Nutrition

Calories: 563kcalCarbohydrates: 30gProtein: 12gFat: 48gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 32gCholesterol: 14mgSodium: 181mgPotassium: 1750mgFiber: 12gSugar: 12gVitamin A: 150IUVitamin C: 277mgCalcium: 151mgIron: 3mg

Notes

Storage: Keep the roasted cauliflower and pistachio crema in separate airtight containers in the fridge for up to 3 days. Reheat the cauliflower in the oven to bring some texture back, and assemble the tacos fresh since filled tortillas turn soggy in the fridge.

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