Name: Roasted Cauliflower Street Tacos (Standard)
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 large Cauliflower head cut into small florets; 2 tbsp Vegetable oil; 1 tbsp Chili powder; 15 oz Canned black beans rinsed and drained; 8 small Corn tortillas; 1/2 cup Fresh cilantro chopped; 1/2 cup White onion finely diced; 1/2 cup Jarred salsa verde; 2 Lime wedges

Recipe tier

Simple, oven-roasted cauliflower florets paired with hearty black beans on toasted corn tortillas.

Total 40 min

Serves 4 servings

Steps 4

Ingredients 9

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Soul kitchen · 56 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 11m Cook 29m Plate 5m Reset 10m

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Roasted Filling
1 large 500 g Cauliflower head cut into small florets
2 tbsp 30 ml Vegetable oil
1 tbsp 8 g Chili powder
Beans
15 oz 425 g Canned black beans rinsed and drained
Toppings
8 small 8 small Corn tortillas
cup 20 g Fresh cilantro chopped
cup 80 g White onion finely diced
cup 120 ml Jarred salsa verde
2 2 Lime wedges

Equipment

Instructions

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Toss the Roasted Filling ingredients on a sheet pan and roast at 425 degrees Fahrenheit for 25 minutes until edges are deeply browned and tender.
Warm the Beans in a small saucepan over medium heat for 5 minutes until heated through.
Heat the tortillas in a dry skillet over medium-high heat for 30 seconds per side until pliable and slightly charred.
Assemble tacos by placing a spoonful of beans, roasted cauliflower, onion, and cilantro on each tortilla; serve with salsa and lime wedges.