Crispy roasted cauliflower tacos topped with the most delicious creamy and zesty cilantro yogurt crema. These vegetarian tacos are healthy, packed with protein, and can be customized to your preferences. The best Mexican-inspired lunch or dinner that everyone will love!
Preheat your oven to 425°F and line a baking tray with parchment paper.
In a large mixing bowl, combine the cauliflower florets, avocado oil, cumin, chili powder, paprika, garlic powder, salt, and pepper. Mix to fully coat and then evenly space out on the baking tray. Bake for 25 - 30 minutes, or until they reach your desired crispiness.
Meanwhile, prepare your cilantro yogurt crema in a small mixing bowl by combining all the ingredients. Stir and let rest for at least 10 minutes while you finish preparing the tacos.
Heat the refried beans on the stovetop or in the microwave according to the package directions.
Warm your tortillas on the stovetop by adding them one by one to a low heated non-stick skillet or by wrapping them in a damp paper towel and microwaving for 20 - 40 seconds.
Assemble tacos by spreading warmed refried black beans on each taco, with roasted cauliflower, cilantro yogurt crema, and halved cherry tomatoes, diced red onion, red onion, avocado, or red cabbage.
Enjoy!
Notes
Storing: Store roasted cauliflower in an airtight container and keep it in the refrigerator for 4 - 6 days. Store any extra beans and toppings in separate containers in the fridge as well.Greek Yogurt: You can use non fat or full fat.Spices: You can swap spices out of 1 Tablespoon (+ more to taste) of Mexican taco seasoning.