EFK Roasted Cauliflower Tacos
Smoky roasted cauliflower and black beans tucked into warm corn tortillas with crunchy cabbage, lime crema, avocado, and fresh cilantro.
Ingredients
<ul><li>1 large head cauliflower, cut into small florets</li><li>2 tablespoons extra-virgin olive oil</li><li>1 teaspoon ground cumin</li><li>1 teaspoon smoked paprika</li><li>1/2 teaspoon chili powder</li><li>1/2 teaspoon garlic powder</li><li>3/4 teaspoon kosher salt, divided</li><li>1 (15-ounce) can black beans, drained and rinsed</li><li>12 small corn tortillas</li><li>2 cups finely shredded red or green cabbage</li><li>1 ripe avocado, sliced</li><li>1/2 cup plain Greek yogurt or sour cream</li><li>2 tablespoons fresh lime juice, plus lime wedges</li><li>1/4 cup chopped cilantro</li><li>Hot sauce or sliced jalapeño, optional</li></ul>
Directions
<ol><li>Heat the oven to 425°F. Toss cauliflower with olive oil, cumin, smoked paprika, chili powder, garlic powder, and 1/2 teaspoon salt.</li><li>Spread on a rimmed sheet pan and roast 25 to 30 minutes, turning once, until browned at the edges and tender.</li><li>Warm the black beans with a splash of water and a pinch of salt. Stir together Greek yogurt, lime juice, and remaining salt for the crema.</li><li>Warm tortillas until pliable. Fill with roasted cauliflower and black beans, then top with cabbage, avocado, lime crema, cilantro, and optional heat.</li></ol>
- Heat the oven to 425°F. Toss cauliflower with olive oil, cumin, smoked paprika, chili powder, garlic powder, and 1/2 teaspoon salt.
- Spread on a rimmed sheet pan and roast 25 to 30 minutes, turning once, until browned at the edges and tender.
- Warm the black beans with a splash of water and a pinch of salt. Stir together Greek yogurt, lime juice, and remaining salt for the crema.
- Warm tortillas until pliable. Fill with roasted cauliflower and black beans, then top with cabbage, avocado, lime crema, cilantro, and optional heat.