Dairy-Free, Dinners, Gluten-Free, Lunches, Mains, Mexican, Vegan, Vegetarian
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Roasted Cauliflower and Black Bean Tacos


Happy Taco Tuesday! This is the first time I’ve “celebrated” on my blog, but it seemed appropriate to make the inaugural taco fiesta be on the Tuesday before Cinco de Mayo.

This recipe is inspired by a SunBasket meal I had recently that was so good I was determined to come up with my own version. I create a Roasted Cauliflower Soup in the winter that I was obsessed with, so my taste buds always perk up a little whenever I see a new way to use this ingredient that I’ve basically been ignoring all my life.

But, can you really blame me? Cauliflower is such a funny vegetable—it doesn’t really taste like anything. And, I used to see that as a bad thing, but now it’s oh-so good. The vegetable’s neutralness allows it to take on whatever flavors you add, while providing some heartiness to the meal. The lime really comes through in every bite of these tacos, and by the last one, you’ll be full. Thanks, cauliflower!

Just a little warning: I really like a serious hit of jalapeno heat, so if you’re a bit of a lightweight, modify the amount to suit your own tastes. And note that this recipe calls for the tacos to be topped with Green Chile Cilantro Sauce. The recipe makes far more sauce than you need for the tacos, but I have another recipe coming up on Wednesday that will put the rest to use.

See you then!


Roasted Cauliflower and Black Bean Tacos
Prep time:
15 min | Cook and serve time: 25 min | Ready in: 40 min
Serves 2

2 cups cauliflower florets
1 15-ounce can black beans, rinsed
1/4 cup chopped red onion
Juice from one lime
1 tablespoon + 1 teaspoon olive oil
1 teaspoon cumin
1 teaspoon salt, divided
Dash of cayenne
1 cloves garlic
1 small jalapeno pepper
Avocado (for garnish)
Cilantro (for garnish)
4 corn tortillas
1/2 cup Green Chile Cilantro Sauce

Prep steps:

  1. Make Green Chile Cilantro Sauce.
  2. Cut cauliflower into 1-inch pieces.
  3. Chop red onion.
  4. Mince garlic clove.
  5. Slice half of jalapeno into small rings, then remove the seeds from the second half and mince.
  6. Juice lime.
  7. In a small bowl, whisk together lime juice, 1 tablespoon of olive oil, 1/2 teaspoon of salt, cumin, and garlic. Add in jalapeno rings.

Cook and serve:

  1. Preheat oven to 425 degrees F.
  2. Toss cauliflower pieces in lime marinade.
  3. Pour cauliflower into a roasting pan and roast in preheated oven for 15-20 minutes, until cauliflower starts to brown.
  4. While cauliflower is cooking, heat 1 teaspoon of olive oil in a small skillet on medium heat.
  5. Add red onion and minced jalapeno to skillet and cook for 2 to 3 minutes, until onion is soft.
  6. Pour black beans and 1/2 teaspoon of salt into to skillet and reduce heat to low, cooking until heated through. (You can just keep simmering on low until the cauliflower is ready.)
  7. Heat corn tortillas.
  8. Assemble each corn tortilla with cauliflower, black beans, Green Chile Cilantro Sauce, avocado, and cilantro.





  1. Pingback: Mexican Quinoa Bowl | Pine and Crave

  2. Pingback: Green Chile Cilantro Sauce | Pine and Crave

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