Scout Brisson’s Cauliflower Tacos with Cashew Crema
Leading Lady Spotlight: Scout.
Scout Brisson is the CEO of Katy Perry’s non-alc company, De Soi. She joined us recently on the pod to talk about how she went from Pre-Med at MIT, to co-founding Deux, an epic cookie dough brand, to now building De Soi, and everything she’s learned on the journey. One of the most powerful parts of our conversation was how she got some really tough-to-hear feedback early in her career and how it changed the trajectory of her life. If you haven’t listened to the episode yet, go and do that now! (It’s pretty much the perfect length for listening, while you’re cooking this recipe that Scout was kind enough to share with us). If listening isn’t your thing, but you’d love a lesson in the art of giving and receiving feedback, here you go. Alright, let’s get into the recipe.
Serves: 4
Prep time: 45 mins
Downloadable recipe card: here
What you’ll need:
Taco Stuffing
4 medium heads of cauliflower, cut into 2" florets
3 garlic cloves, finely chopped
1 small white onion, thinly sliced
1 radish, thinly sliced
1/2 cup carrots, shredded
2 tsp ground cumin
2 tsp smoked paprika
¼ cup avocado oil
Salt, to taste
Cashew Crema
1 jalapeño, finely chopped
¼ cup cashew butter
3 tbsp lime juice
3 tbsp water
Salt, to taste
Taco Base
8 6" diameter tortillas (I love Siete almond flour tortillas)
2 sliced avocados
2 limes, cut into wedges
1/2 cup cilantro leaves
4 tbs of creme fraiche
How to Make:
Preheat oven to 450°F
First, Make the Sauce
Using a fork, mix jalapeño, cashew butter, lime juice, and water in a small bowl to combine; season with salt. Set aside.
Next, Make Your Taco Filling
In a small bowl to combine garlic, cumin, paprika and avocado oil. Arrange cauliflower, sliced onion, sliced radish, and shredded carrots on a rimmed baking sheet and pour spiced oil over, ensuring all of your cauliflower is coated with at least some of your spiced oil. Roast, undisturbed, until dark brown and crisp on the bottom, 15 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15 minutes longer.
Finally, Warm Your Tortillas
Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.
Now, Put it All Together!
As your base on each tortilla, spread with creme fraiche, sliced avocados, and your cashew crema. Top with your roasted cauliflower mix, and garnish with cilantro. Serve with lime wedges for squeezing over.
