Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh flat-leaf parsley (use half)
1 onion
1 handful of fresh tarragon (use half)
1 tbsp apple cider vinegar
1 cauliflower
3 garlic clove
8 soft corn tortillas

(white maize (corn), water)
1 chilli (use half)
1 unwaxed lime
140g sweetcorn

(sweetcorn, water, salt)
240g black beans (Wheat, Mustard, Soya, Cereals Containing Gluten)

(black beans, water)
1 spring onion
2 tbsp cashew butter (Nuts, Peanuts, Sesame)

(cashew nuts (98%), rapeseed oil)
1 handful of fresh coriander (use half)

Allergens

Contains: Nuts

May Contain: Peanuts, Sesame, Wheat, Mustard, Soya, Cereals Containing Gluten

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	561Kcal
	432kJ	2347kJ
Fat	4.7g	26g
of which saturates	0.7g	3.9g
Carbohydrates	12g	64g
of which sugars	2.3g	13g
Protein	3.0g	16g
Salt	0.12g	0.64g
Fibre	2.5g	13g

Ingredients

1 cauliflower (use half)
1 unwaxed lime (use half)
1 chilli (use a quarter)
1 handful of fresh coriander (use a quarter)
1 onion (use half)
8 soft corn tortillas (use half)

(white maize (corn), water)
3 garlic clove
2 tbsp cashew butter (use half) (Nuts, Peanuts, Sesame)

(cashew nuts (98%), rapeseed oil)
1 spring onion (use half)
1 handful of fresh flat-leaf parsley (use a quarter)
140g sweetcorn (use half)

(sweetcorn, water, salt)
240g black beans (use half) (Wheat, Mustard, Soya, Cereals Containing Gluten)

(black beans, water)
1 tbsp apple cider vinegar (use half)
1 handful of fresh tarragon (use a quarter)

Allergens

Contains: Nuts

May Contain: Peanuts, Sesame, Wheat, Mustard, Soya, Cereals Containing Gluten

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	569Kcal
	431kJ	2381kJ
Fat	4.7g	26g
of which saturates	0.7g	3.9g
Carbohydrates	12g	65g
of which sugars	2.3g	13g
Protein	3.1g	17g
Salt	0.12g	0.64g
Fibre	2.4g	14g

Back

Vegan Prep in 10 1/3 daily fibre 4 of 5 a day Low sat fat

Cauliflower & Cashew Nut Mole Tacos

Prep time: 0 mins

Total time: 30 mins

Cuisine: Mexican

Food group: Vegan

These vegan tacos are epic. You’ll pour Wahaca-worthy mole, made with cashew butter, over charred cauliflower and frijoles (mashed beans). Squeeze over a wedge of lime and it’s fiesta o’clock.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 240C / fan 220C / gas mark 9. Remove the leaves from the cauliflower and cut into florets. Drain the sweetcorn. Place both on a lined baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 15-20 mins, until soft and golden.
Finely dice the onion. Finely chop or crush the garlic. Heat a medium frying pan with 1 tbsp oil on medium heat. Add the onion and cook for 5-7 mins, stirring occasionally, until softened. Add the garlic and cook for 2 mins. Transfer one-quarter of the onion mixture to a mixing bowl.
Drain and rinse the beans, then add to the pan with the remaining onion mixture. Add 100ml water (50ml for 1 person) and simmer for 10 mins, until the liquid has evaporated. Roughly mash then transfer to a separate bowl and keep warm.
Quarter the lime. Finely chop the herbs (save some coriander for garnish). Add the herbs to the mixing bowl with the onion mixture and stir in the cashew butter, vinegar, juice from 1 lime wedge and 1/2 tbsp olive oil. Season with sea salt.
Wipe the bean frying pan and reheat on high heat. Add 3 tacos and toast for 30 seconds, per side. Remove and keep warm in a clean tea towel. Repeat with the remaining tacos. Squeeze 1 lime wedge over the roasted cauliflower and sweetcorn. Finely dice the chilli (remove the seeds for less heat). Thinly slice the spring onion.
Garnish the beans with the chilli (to taste), spring onions and remaining coriander. Serve with cauliflower and sweetcorn, cashew mole, lime wedges and tacos.