Roasted Cauliflower & Bean Tacos
Amrutha Harsha Rao
Photo by Amrutha Harsha Rao
- Serves
- 4
- Prep Time
- 15 Minutes
- Cook Time
- 35 Minutes
I am a total taco fiend and a shameless one, too! Tacos (vegetarian or pescatarian) in any form are totally acceptable in my books. I can’t remember when my love for tacos truly began, but one thing is for sure this love is true & forever! I do have my favorites though, the soft shell corn tortilla tacos are truly near & dear to my heart. Here’s my take on the vegan favorite, Roasted Cauliflower Tacos with Mexican style cannellini beans, green cabbage slaw, & pico de gallo.
Ingredients
Roasted Cauliflower
- o.5 head of cauliflower, separated into florets
- 2 teaspoon oil
- 0.5 teaspoon chili powder, optional
- 0.5 teaspoon ancho chili powder
- 0.5 teaspoon coriander powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon cumin powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- salt to taste
Cannellini Beans
- 1 onion sliced
- 2 garlic cloves, minced
- 3 teaspoon oil
- 1 cup crushed tomatoes
- 1 teaspoon chili powder, optional
- 1 teaspoon ancho chili powder
- 1 teaspoon coriander powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin powder
- salt to taste
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Directions
Roasted Cauliflower
- Step 1
Preheat the oven to 425ºF. In a bowl combine all the ingredients and massage the cauliflower well to make sure all the crevices are coated with the rub.
- Step 2
Place on a parchment-lined baking sheet and bake for 10 - 15 mins, or until a knife inserts easily & without resistance into the cauliflower stalks.
Cannellini Beans
- Step 1
In a pan heat the oil & add in the onions to sauté. Once translucent add in the garlic & sauté till the raw flavor is gone. Add in all the spices & sauté until fragrant, about 30 seconds. Make sure to lower the flame as these are very easy to burn.
- Step 2
Add in the crushed tomatoes and cook until the oil separates from the sides. Add in the cannellini beans & cook covered for 5 mins. Uncover, stir & set aside to cool.
- Step 3
To Assemble: Fill tortillas with the beans, roasted cauliflower, coleslaw, & pico, and top off with cilantro & sliced jalapeños. You can serve this with sour cream & guacamole as well.