Roasted Cauliflower Tacos

Whether you are looking to incorporate more plant-based recipes into your diet or simply looking for a quick and easy vegetarian meal, these roasted cauliflower tacos are a great way to do it! Made with smoky and spicy oven-roasted cauliflower and black beans, crunchy shredded cabbage, soft corn tortillas, and a zesty cilantro-lime sauce, this cauliflower tacos recipe is a festive feast the whole family will love.

Roasted Cauliflower Tacos

Tacos are one of those meals that everyone can into. Whether it’s a night out with friends or dinner at home with the family, when tacos are on the menu everyone is happy.  In my opinion, the best thing about tacos is that they are SO versatile; from meat to seafood to beans to vegetables, there are so many different ways that you can make tacos and they always seem to turn out perfectly. Not to mention, when created with intention, it’s incredibly easy to create a well-balanced taco recipe without much effort. By simply combining some protein, meat or plant-based, with some veggies, and some healthy fat and wrapping it all up in a tortilla, you can quickly create a well-balanced meal in minutes.

How To Make Roasted Cauliflower Tacos

Making roasted cauliflower tacos is incredibly straightforward and easy. Although you could certainly grill or deep-fry the cauliflower (a slightly more indulgent option), roasting cauliflower helps to create a lot of flavor and texture with minimal effort. Here’s what you do:

1. Chop the cauliflower into bite-size pieces,
2. Drizzle the cauliflower with cooking oil,
3. Sprinkle with spices or seasoning of your choice,
4. Toss until well coated,
5. Transfer to a baking sheet,
6. Cook in the oven until golden and crispy!

Cauliflower Tacos Toppings

Like any taco, you can truly dress roasted cauliflower tacos any way that you like. Here are some of my personal favorite toppings:

• Shredded Cabbage
• Chopped Tomatoes
• Diced Red Onion
• Diced Spring Onion
• Avocado
• Cilantro
• Hot Sauce
• Salsa
• Pico de Gallo
• Lime Wedges

I personally love corn tortillas for my tacos (homemade or store-bought), however, flour tortillas work just as well.

Cauliflower Tacos with Black Beans

Although tacos are typically eaten for lunch or dinner, if you ask me, you can easily eat them for breakfast, lunch, or dinner. Trust me, a quick breakfast of leftover roasted cauliflower tacos will give you all of the energy you need to start your day! Whip up these roasted cauliflower tacos today and you’ll have healthy vegetarian meals for days to come.

More Healthy Taco Recipes:

• Cajun Grilled Shrimp Tacos
• Coconut Crusted Fish Tacos
• Shredded Tofu Tacos

Roasted Cauliflower Tacos

Author: Stephanie Kay

This roasted cauliflower tacos recipe is a quick and easy vegetarian meal. Filled with plant-based protein and fibre, these crispy cauliflower tacos work well for breakfast, lunch and dinner alike.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 tacos
• Category: Main
• Method: Baked
• Cuisine: Mexican
• Diet: Vegetarian

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Ingredients

Cauliflower Tacos:

• 1 head cauliflower (3–4 cups), chopped into bite-size pieces
• 1 (14oz) can black beans, strained and rinsed
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt

Cilantro-Lime Yogurt Sauce:

• 1/2 cup plain yogurt
• 2 tablespoons cilantro, chopped
• 1 lime, zested and juiced
• 1 pinch salt

Toppings:

• 8 corn tortillas
• 1 cup red cabbage, shredded (optional)
• 1/4 cup cilantro, chopped (optional)
• 1 avocado, sliced (optional)
• 1 lime, cut into wedges (optional)
• Hot Sauce (optional)

Instructions

1. Preheat the oven to 425°F.
2. In a small bowl or jar, combine the ground cumin, paprika, chilli powder, garlic powder and salt, and stir to combine.
3. In a large bowl, add the cauliflower, drizzle with olive oil, sprinkle with spice mixture, and toss to combine using your hands or a spoon. (If you don’t like things spicy, only use half or a portion of the spice blend.) Once combined, transfer cauliflower to a large baking sheet, covering roughly 3/4 of the baking sheet.
4. In the same bowl used for the cauliflower, add the strained and rinsed black beans, and toss to combine using your hands or a spoon, allowing them to pick up any of the remaining spices in the bowl. Once combined, transfer the black beans to the same baking sheet with the cauliflower, covering the remaining 1/4 of the baking sheet.
5. Transfer the baking sheet to the oven and allow to cook for 20-25 minutes until the cauliflower is tender and the black beans have popped open, tossing them in the pan halfway through. (If you want the cauliflower extra brown and crispy, turn the oven to broil and allow to cook for an additional 3-5 minutes.)
6. While the cauliflower is cooking, in a small bowl, mix together the yogurt, cilantro, lime zest, lime juice and a pinch of salt,  taste, and adjust seasoning as needed. Set aside.
7. With roughly 5 minutes remaining on the cauliflower, prepare the tortillas. Heat a heavy bottom or cast-iron skillet over medium-high heat. Working in batches, heat the corn tortillas for roughly 30-45 seconds per side, until toasted and golden brown.
8. To serve, layer tortillas with cauliflower and bean mixture, shredded cabbage, cilantro, avocado, cilantro-lime sauce, and an additional squeeze of lime.
9. Any leftover black beans, cauliflower or tortillas can be stored in an airtight container in the fridge for up to 5 days.

Nutrition

• Serving Size: 2 tacos
• Calories: 482 calories
• Sugar: 8 grams
• Fat: 21 grams
• Carbohydrates: 64 grams
• Fiber: 19 grams
• Protein: 19 grams