Roasted Cauliflower Tacos with Yogurt Crema
Smoky spiced roasted cauliflower tacos with black beans and a creamy cilantro yogurt crema. With 19g of protein per serving, this is a meatless taco night that actually keeps you full. Healthy, easy, and gluten-free with corn tortillas!
Ingredients
Spiced Roasted Cauliflower
- 1 large head cauliflower, cut into small, even florets
- 1 to 2 Tablespoons avocado oil
- 2 teaspoons ground cumin
- 1½ teaspoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Cilantro Yogurt Crema
- 1 cup plain Greek yogurt, nonfat or full-fat
- 3 Tablespoons fresh cilantro, finely chopped
- 1 large garlic clove, minced
- Zest of ½ lime
- Juice of 1 lime
- 1½ teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
For Serving
- 1 can refried black beans, or regular beans
- 8 corn tortillas
- Halved cherry tomatoes
- Shredded red cabbage
- Sliced avocado
- Diced red onion
- Fresh cilantro
- Lime wedges
Instructions
- Preheat the oven. Heat the oven to 425°F and line a large baking sheet with parchment paper.
- Season the cauliflower. Pat the florets completely dry. In a large bowl, toss them with the avocado oil, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Roast until golden. Spread the florets in a single layer with space between each piece, leaving any loose spice clumps in the bowl. Roast for 25 to 30 minutes, until the edges are deep golden brown and a fork slides in easily.
- Make the crema. While the cauliflower roasts, stir together all the crema ingredients in a small bowl. Let it rest for at least 10 minutes. Taste and adjust with more lime or salt if needed.
- Warm the beans. Heat the refried beans on the stovetop or in the microwave, stirring in a spoonful of water so they spread easily.
- Warm the tortillas. Heat each tortilla in a dry skillet over medium heat until soft with a few brown spots, or wrap them in a damp paper towel and microwave for 20 to 40 seconds.
- Build the tacos. Spread beans on each tortilla, then add the roasted cauliflower and your toppings.
- Drizzle and serve. Finish with the crema, fresh cilantro, and a squeeze of lime. Serve right away.
Notes
Make ahead: Roast the cauliflower and make the crema up to 3 days ahead. Store them separately and assemble right before eating.
Storage: Keep the cauliflower, crema, and beans in separate airtight containers in the fridge for up to 4 days.
Reheating: Warm the cauliflower in a 400°F oven for 5 to 8 minutes to bring back the crispy edges. Serve the crema cold.
Taco seasoning: Swap the cauliflower spices for 1 tablespoon taco seasoning. Taste before adding salt.
Vegan: Use a thick, unflavored plant-based yogurt and check that your refried beans don't contain lard.
Gluten-free: Use corn tortillas and check the labels on your beans and seasonings.
Frozen cauliflower: Don't thaw it. Toss the frozen florets with the oil and spices, spread them out with extra space, and roast at 425°F for 35 to 40 minutes, flipping halfway. They'll be softer without crispy edges.
Nutrition: Calculated without optional toppings like avocado.
Nutrition
Calories: 336kcal | Carbohydrates: 53g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 619mg | Potassium: 1023mg | Fiber: 14g | Sugar: 7g | Vitamin A: 785IU | Vitamin C: 102mg | Calcium: 192mg | Iron: 4mg
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