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. —Amrutha Harsha Rao
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.
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.
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.
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.
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.