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Prep time
15 minutes
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Cook time
35 minutes
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makes
4
Author Notes
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
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Ingredients
- Roasted Cauliflower
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o.5
head of cauliflower, separated into florets
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2 teaspoons
oil
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0.5 teaspoons
chili powder, optional
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0.5 teaspoons
ancho chili powder
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0.5 teaspoons
coriander powder
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0.5 teaspoons
dried oregano
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0.5 teaspoons
cumin powder
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0.5 teaspoons
garlic powder
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0.5 teaspoons
onion powder
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salt
to taste
- Cannellini Beans
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1
onion sliced
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2
garlic cloves, minced
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3 teaspoons
oil
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1 cup
crushed tomatoes
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1 teaspoon
chili powder, optional
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1 teaspoon
ancho chili powder
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1 teaspoon
coriander powder
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1 teaspoon
dried oregano
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1 teaspoon
cumin powder
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salt
to taste
Directions
- Roasted Cauliflower
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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.
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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
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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.
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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.
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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.
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