Scout’s Cauliflower Tacos With Cashew Crema
About this Recipe
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.
Yield — Serves 4
Cook time — ~45 mins
Ingredients
Sauce
1 jalapeño, finely chopped
¼ cup cashew butter
3 tbsp fresh lime juice
3 tbsp water
Salt
Taco Stuffing
2 tsp ground cumin
2 tsp smoked paprika
3 garlic cloves, finely chopped
¼ cup avocado oil
3-4 medium heads of cauliflower, cut into 1"–2" florets
1 small white onion, thinly sliced
1 sliced radish
1/2 cup of shredded carrots
Kosher salt
Taco Topping
12 6"-diameter almond flour tortillas (I love Siete)
2 sliced avocados
6 tbs of creme fraiche
1/2 cup cilantro leaves
2 limes, cut into wedges
How to Make
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
Preheat oven to 450°
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 roasted cauliflower/onion/radish/carrot mix.
Garnish with cilantro.
Serve with lime wedges for squeezing over.
Enjoy!
