What's Your Dish? Rajul Arekh Makes Crispy Cauliflower with Cashew Crema Tacos

Rajul Arekh of CharlotteVeggie.com shows how she makes Mexican night healthier on Good Day Charlotte's "What's Your Dish?" series.

Crispy Cauliflower with Cashew Crema Tacos & Slow Cooker Refried Beans

Gluten-Free, Dairy-Free without cheese and butter
Comfortably feeds a family of 4-5


Ingredients for Crispy Cauliflower:

  • 1 head cauliflower, chopped into florets
  • 1 tbsp unrefined coconut oil or coconut oil spray
  • Chili powder, no need to measure
  • Cumin, no need to measure
  • Salt
  • Pepper

Directions for Crispy Cauliflower:

  1. Preheat oven/toaster oven to 400 degrees.
  2. Toss florets in coconut oil or spray.
  3. Spread cauliflower on a parchment paper lined cookie sheet.
  4. Sprinkle surface area with chili powder, cumin, salt, and pepper trying to make sure that every floret has some spices on it.
  5. Bake 25-30 minutes, or in a skillet over medium heat for 15 minutes.

Ingredients for Cashew Crema:

  • 1/2 cup raw whole cashews
  • 3/4 cup any salsa
  • 1/2 cup water
  • 1/2 lemon's juice
  • 1/4 tsp salt
  • 1/4 tsp cumin
  • 2 tbsp cilantro (optional)

Directions for Cashew Crema:

  1. Place all ingredients into blender and run for a couple of minutes until creaminess develops. It may not look like it's going to mix at first, but it will.
  2. Carry on with taco assembly.
  3. Suggested add-ins for even tastier tacos: shredded lettuce or cabbage, diced tomatoes, salsa, hot sauce, beans, tofu, other protein, and guacamole.

Ingredients for Slow Cooker Restaurant Style Scratch Made Refried Beans:

  • Water for soaking pintos
  • 6 cups vegetable broth or if you want to avoid opening another carton or reduce the sodium, you can do 4 cups broth + 2 cups of water instead
  • This recipe is perfectly delicious oil & dairy free but you can ad 1 tbsp olive oil OR 1 tbsp butter OR both for extra richness
  • 2 cups dry pinto beans
  • 1 large onion, diced
  • 2 jalapeno peppers OR 1 poblano pepper OR 1/2 green bell pepper OR 4-6 shishito peppers – cut lengthwise and seeded
  • 2 cloves garlic, crushed OR 1 tsp garlic powder
  • 1 bay leaf
  • 1/2 tsp paprika
  • 1 tsp ground cumin
  • 1.5 tsp sea salt
  • Black pepper to taste, about 1/4 tsp

Directions for Slow Cooker Restaurant Style Scratch Made Refried Beans:

  1. Soak pinto beans in enough water to cover them completely overnight OR you can bring them to a boil, turn off heat, and leave covered for 1 hour.
  2. Place all ingredients in your slow cooker and give a quick stir.
  3. Cook on LOW for 7-8 hours or HIGH for 5-6 hours. I have even done a combination when I’ve been home like 3 hours high then 4 hours LOW or vice versa. When beans can be easily poked with a fork and easily cut into, they are done cooking.
  4. Remove peppers and bay leaf then mash using a potato masher to desired consistency and a hand blender following this for creamier beans.
  5. Store in the fridge once completely cooled for up to 1 week and in the freezer up to 3 months. I have put them in a freezer safe Ziploc bag and then put that bag in another bag just for extra insurance against freezer burn.
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