Recipe: $3.76 | Per Serving: $0.94 | Yield: 4
Something magical happens to cauliflower when you roast it in the oven for 30+ minutes. And then pair that magical thing that happens with some cumin and lime and cayenne and black beans and tortillas and you have the easiest ever vegan tacos!
This recipe came about a few weeks ago during our first $60 budget week. I became slightly concerned that our remaining meals wouldn’t get us through the entire week, so I panicked on Wednesday and did a quick mental inventory of our fridge and freezer. I remembered frozen cauliflower and some frozen black beans, so I quickly concocted this in my head and sent Zac the following text in the middle of the day:
So easy! Don’t mind the comment about the oven temperature, because apparently our oven is HORRIBLE. I have an oven thermometer in there that I bought on Amazon a few weeks ago so I just use that as my actual temperature gage. Also I think I meant take the cauliflower out of the freezer because why would frozen cauliflower be in the fridge? This was approximately 20 days ago, so my memory is a touch fuzzy.
Anyway, this was literally easy enough that I could send the instructions in a text, and it was actually really yummy, filling, & satisfying. I thought about it several times over the last few weeks and decided to make it a real recipe on the blog. When we ate them the first time, we had some leftover queso fresco in the fridge, which I highly recommend as a taco companion, and topped them with Sriracha. This time around we had avocado and salsa instead – both equally delicious and easy!
Make sure you roast the cauliflower until it’s starting to get at least a little charred. You almost can’t ruin it. We actually cooked it for a good hour or so the first time because I was late getting home from work, so I’d say anywhere in the 35-60 minute time frame should work. Definitely sauté some onions to go with the black beans, and go nuts with the lime juice and salsa. Also, beans, frozen cauliflower, corn tortillas, and salsa can all live in your freezer or pantry for an extended period of time, so it’s a great back pocket kind of recipe. Keep these items on hand for emergencies and you won’t be disappointed!
Paleo: You could replace the corn tortillas with lettuce wraps and replace the black beans with ground beef for pretty simple Paleo tacos.
- 1.5 pounds frozen cauliflower (thawed)
- 2 teaspoons oil
- 2 teaspoons lime juice
- 1/2 teaspoon each cumin, cayenne, garlic powder
- 1/4 teaspoon salt
- 1/2 medium onion
- 1.5 cups cooked black beans (or about 1 15-ounce can)
- 16 corn tortillas
- garnish: cilantro, avocado, salsa
- Pile the cauliflower onto a lined baking sheet and sprinkle with the oil, lime juice, cumin, cayenne, garlic powder, and salt. Toss well to coat and spread out on the sheet. Roast on 400ºF for about 45 minutes, or until the edges are slightly charred.
- Meanwhile, chop the onion in small bits and sauté over medium-low heat. Add the black beans and a sprinkle of salt and stir well to marry the flavors.
- Warm the tortillas with your preferred method (stovetop, oven, microwave). I usually just toast each one on both sides in a dry skillet. Place 4 tortillas on each of 4 plates and add the black beans, the cauliflower, and your toppings of choice to each tortilla. Enjoy these tacos while they’re hot and fresh!
Optional garnishes: queso fresco, cotija, or feta cheese, salsa or sriracha, avocado, cilantro, more lime juice, etc.