EFK Kitchen Ready
EFK Roasted Cauliflower Tacos
Smoky roasted cauliflower and black beans tucked into warm corn tortillas with crunchy cabbage, lime crema, avocado, and fresh cilantro.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Yield
- 12 tacos / 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat the oven to 425°F. Toss cauliflower with olive oil, cumin, smoked paprika, chili powder, garlic powder, and 1/2 teaspoon salt.
- Spread on a rimmed sheet pan and roast 25 to 30 minutes, turning once, until browned at the edges and tender.
- Warm the black beans with a splash of water and a pinch of salt. Stir together Greek yogurt, lime juice, and remaining salt for the crema.
- Warm tortillas until pliable. Fill with roasted cauliflower and black beans, then top with cabbage, avocado, lime crema, cilantro, and optional heat.
Equipment
BlueStar oven and burner; rimmed sheet pan; small saucepan; mixing bowls; Asahi Hi-Soft cutting board; Wüsthof IKON chef or santoku knife.
Food safety & storage
Keep crema and avocado chilled until serving. Refrigerate cooked cauliflower and beans within 2 hours; reheat cooked leftovers to 165°F.
Leftovers & make-ahead
Store cauliflower, beans, crema, and toppings separately for 3 to 4 days. Reheat cauliflower in a hot oven or skillet before assembling fresh tacos.
View this recipe on the original EFK website ↗