Roasted Cauliflower Tacos

Taco Tuesdays has become a rock-solid tradition in my family. You can layout a spread of beans, veggies and condiments on the table and let everyone make tacos to their specific liking. It’s an easy dinner to whip up on a weekday night and a certified hit with the kids.

Remember to warm up the corn tortillas on a lightly oiled cast-iron skillet (for crispier tortillas) or to steam them on the stove or in the microwave (if you like softer tortillas). This is crucial to bringing the tortillas to life and making them the ideal foundation for all the yummy stuff that goes on top.

This particular recipe for Roasted Cauliflower Tacos comes from our friend and superfood chef Julie Morris! Roasting the cauliflower in coconut oil and chili powder brings out profound flavors that are complemented perfectly by the pine nuts and green peppers.

Roasted Cauliflower Tacos
Makes 4 tacos/ Serves 4

1 head cauliflower, quartered, cored, and cut into 1-inch (or smaller) florets
3 tablespoons Dr. Bronner’s Coconut Oil
1 tablespoon chili powder blend
¾ teaspoon sea salt
1½ cups cooked black beans (freshly cooked or 1 15-ounce can), warmed
6 seven- or eight-inch flour tortillas, warmed
½ green bell pepper, cored and minced
2 tablespoons pine nuts, toasted
2 limes, cut into wedges
¼ cup minced fresh cilantro leaves

Here are step-by-step instructions:

Preheat the oven to 425° F.

Place the cauliflower in a large bowl.   Melt the Dr. Bronner’s Coconut Oil in a small saucepan over medium heat until warm, then stir in the chili powder and salt.

Pour the mixture over the cauliflower and quickly toss.

Spread the cauliflower out over a baking sheet. Roast for 40-45 minutes, tossing once halfway through cooking, until cauliflower begins to brown deeply on the edges.

To assemble the tacos, place the tortillas on a flat surface. Line the center of each tortilla with the warmed beans.

Divide the roasted cauliflower on top, and sprinkle with the green bell pepper, and toasted pine nuts. Squeeze the juice of a lime wedge or two on top (depending on how juicy your limes are), and sprinkle the tops with cilantro.

Serve warm.

Tip: Toast the pine nuts and warm the tortillas and beans about 10 minutes before the cauliflower is done cooking so everything is ready at the same time.

Author Profile
Julie Morris

Julie Morris is a California-based natural foods chef, on-camera personality, and New York Times best-selling cookbook author. Julie’s mission is simple: to share recipes and nutrition tips that make a vibrantly healthy lifestyle both easy to achieve and delicious to follow.

See all stories by Julie Morris