Spicy Roasted Cauliflower and Black Bean Tacos

Add-Ins and Substitutions

Cauliflower is typically seasoned with onion, garlic, smoked paprika, chili powder and cumin. But with cauliflower being such a great canvas to work with you could use a wide variety of other spices and herbs to create unique flavor profiles. Consider experimenting with turmeric, oregano, coriander, or even a touch of cinnamon for an unexpected twist. The possibilities are endless when it comes to enhancing cauliflower with different seasonings to suit your taste preferences and culinary creativity.

Storing

After roasting the cauliflower, are best if eaten within 2 days. After 2 days the cauliflower starts to get soggy and looses it’s firmness.

Nutrition 411

Cauliflower has become increasingly popular. It can substitute for starchier foods like rice and even pizza dough. One cup of chopped cauliflower (107g) provides 27 calories, 2.1g of protein, 5.3g of carbohydrates, and 0.3g of fat. This veggie is versatile and non-starchy. It contains a high amount of fiber, which is important for digestive health and may reduce the risk of several chronic diseases. Cauliflower is a great source of vitamin C, vitamin B6, and magnesium. Cauliflower provides a significant amount of antioxidants, which are beneficial for reducing inflammation. Whether you eat it raw, roasted, or riced, cauliflower offers a lot of bang for your nutritional buck. (Trusted source).

Cabbage is packed with nutrients. Just 1 cup, or 89 grams (g), of raw green cabbage contains (trusted source): Calories: 22, Protein: 1 g, Fiber: 2 g, Vitamin K: 56% of the Daily Value (DV), Vitamin C: 36% of the DV, Folate: 10% of the DV, Manganese: 6% of the DV, and Vitamin B6: 6% of the DV. One cup (89 g) of chopped red cabbage packs in 56% of the recommended intake for vitamin C, which is the same amount found in a small orange

Cabbage is high in fiber and contains powerful antioxidants, including polyphenols and sulfur compounds. Cruciferous vegetables like cabbage contain many different antioxidants that have been shown to reduce chronic inflammation and sulforaphane, kaempferol, and other antioxidants found in this remarkable group of plants are likely responsible for their anti-inflammatory effect.

It is high in vitamin C which helps the body absorb non-heme iron, the type of iron found in plant foods. What’s more, vitamin C is a powerful antioxidant. In fact, it has been extensively researched for its potential cancer-fighting qualities.

Red cabbage contains powerful compounds called anthocyanins. They give this delicious vegetable its vibrant purple color (Trusted Source). Anthocyanins are plant pigments that belong to the flavonoid family (Trusted Source). Many studies have found a link between eating foods rich in this pigment and a reduced risk of heart disease. (Trusted source.)

Vitamin K is a collection of fat-soluble vitamins that plays many important roles in the body. These vitamins are divided into two main groups (Trusted Source): Vitamin K1 (phylloquinone): This is found primarily in plant sources. Vitamin K2 (menaquinone): This form is found in animal sources and some fermented foods. It is also produced by bacteria in the large intestine. So you can see how cabbage is a terrific source of vitamin K1, delivering 56% of the DV in a single cup (89 g) (Trusted Source). One of its main functions is to act as a cofactor for enzymes that are responsible for clotting the blood (Trusted Source). Without vitamin K, the blood would lose its ability to clot properly, increasing the risk of excessive bleeding.

Spicy Roasted Cauliflower and Black Bean Tacos

Donna Spencer

Indulge in the bold flavors of Spicy Roasted Cauliflower and Black Bean Tacos, where tender cauliflower florets are tossed in smoky spices and roasted to perfection. Nestled in warm tortillas, they're paired with hearty black beans, fresh cilantro, and a zesty lime avocado crema for a vibrant and satisfying taco experience that's both wholesome and full of zest. Perfect for a meatless meal bursting with Tex-Mex flair!

No ratings yet

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Dinner, Main Course

Cuisine American, Mexican

Servings 3 servings

Calories

Ingredients

  

1x2x3x

• 6-8 5-inch Corn Tortillas

Black Beans

• 1 can black beans
• 1/2 cup chopped onion
• 1/4 cup water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic granules
• 1/2 teaspoon Trader Joe's Umami Seasoning Blend or Adobo seasoning mix
• 1 teaspoon salt

Spicy Roasted Cauliflower

• 4-6 cups small Cauliflower florets 1/2 inch in size
• 2 tablespoons vegetable broth
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground smoked paprika
• 1/2 teaspoon ground chili powder

Healthy Crunchy Slaw

Fresh Peach Pico di Gallo

Lime Avocado Creme

Instructions

 

Black Beans

• In a small pot, sauté onion in a bit of neutral oil until softened – about 5-7 minutes until softened and fragrant.
• Add cumin, paprika, salt Stir well, then add black beans. Add water and lLet simmer and cook for about 5 minutes.
• Mash a quarter of the beans with the back of a wooden spoon or potato masher leaving the rest whole.

Roasted Spicy Cauliflower

• Preheat the oven to 425ºF and cut the cauliflower into small pieces so they will cook quickly and evenly. In a large bowl, toss the cauliflower in the olive oil.
• In a small bowl, mix together the smoked paprika, chili powder, cumin, ground pepper and salt. Shake the mixture over the cauliflower and toss well.
  
• Arrange the seasoned cauliflower on a large baking sheet, spreading the pieces out as much as possible. (Don't crowd the pan, or the cauliflower will steam instead of getting crispy.) Bake at 425ºF for 15 to 2 minutes, until the cauliflower 0is golden.
  

Cilantro Creamy Slaw

• While the cauliflower is cooking, in a large bowl combine the tahini, vinegar, lime juice, garlic, salt, and honey or maple syrup to create a slaw dressing. Mix well with a whisk.
• In a small bowl, mix ground pepper, cumin, chili powder and salt. Add to the slaw dressing.
• Add in the shredded cabbage, onion, carrots, and cilantro. Stir well, until the veggies are evenly coated in the dressing. Set the bowl aside to let the slaw marinate, for at least 10 minutes before serving.

Heat the Tortillas

• Cooking corn tortillas over a gas stove flame is a quick and traditional method that adds a delicious charred flavor to the tortillas. Here's how you can do it:
• Turn on your gas stove to a medium-high flame and allow it to heat up.
• Take a corn tortilla and hold it with tongs or your fingers (if you're comfortable with the heat). Place it directly over the flame.

  Allow the tortilla to heat for about 15-30 seconds on each side. You'll notice it start to puff slightly and get charred in spots. Use the tongs to flip it over to ensure even heating.
  
• Continue heating each tortilla individually until you have as many as you need.

  This method gives the tortillas a smoky flavor and makes them more pliable for assembling tacos or serving alongside your favorite Mexican dishes. Enjoy your freshly cooked corn tortillas.

  Depending on your preference, you can adjust the heating time to achieve more or less charred spots. Once heated, remove the tortilla from the flame and immediately wrap it in a clean kitchen towel or place it in a tortilla warmer to keep it warm and pliable.
  

Assemble the Tacos

• For each tortilla, add 2 tablespoons of black beans. Next layer with 2 tablespoons (8-5-8 pieces) of roasted cauliflower, then add 1 tablespoon salsa, top with 2 tablespoons of creamy slaw and garnish with fresh or pickled onions and or jalapenos.
  
• Top with Whole Food Plant-Based Crunchy Slaw
  
• Next, add Fresh Peach Pico di Gallo
  
• Lastly, take this taco over the top with a drizzle of Lime Avocado Creme.
  
• You can add any other toppings you like, such as sliced avocado or green onions, but the flavor is delicious even without any extras.
  
• Store leftover cauliflower and slaw in separate airtight containers in the fridge for up to 3 days.

Notes

For extra-crispy cauliflower, omit the vegetable broth and sprinkle on the arrowroot or corn starch last, and toss again until you no longer see white powder. (This is optional– the cauliflower is delicious either way.)

Keyword black beans, cabbage slaw, cauliflower