Roasted Cauliflower Tacos
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.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 8 tacos 1x -
Category: Main -
Method: Baked
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Cuisine: Mexican
- Diet: Vegetarian
Category:
Method:
Cuisine: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
- Preheat the oven to 425°F.
- In a small bowl or jar, combine the ground cumin, paprika, chilli powder, garlic powder and salt, and stir to combine.
- 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.
- 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.
- 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.)
- 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.
- 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.
- To serve, layer tortillas with cauliflower and bean mixture, shredded cabbage, cilantro, avocado, cilantro-lime sauce, and an additional squeeze of lime.
- 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
Find it online: https://kaynutrition.com/cauliflower-tacos/
