ROASTED CAULIFLOWER & BEAN TACOS

Loaded with perfectly spiced, roasted cauliflower, paired with Mexican-style cannellini beans for a hearty, protein-packed base. A truly delicious & completely vegan meal!

My Undying Love for Tacos & a Vegan Favorite: Roasted Cauliflower Tacos

I am a total taco fiend—shamelessly and unapologetically! Whether vegetarian or pescatarian, tacos in any form have a permanent place in my heart (and on my plate). I can’t quite pinpoint when my love affair with tacos began, but one thing’s for sure—it’s a love that’s true and forever!

Of all the taco variations out there, I have a special soft spot for soft corn tortillas. There’s something about their slightly chewy texture and authentic flavor that makes every bite feel like pure taco bliss.

So, in honor of my taco obsession, I’m sharing my take on a vegan favorite: Roasted Cauliflower Tacos. These beauties are loaded with perfectly spiced, roasted cauliflower, paired with Mexican-style cannellini beans for a hearty, protein-packed base. To add some crunch and freshness, I top them with a zesty green cabbage slaw and a generous scoop of pico de gallo for that bright, juicy kick. Each bite is a delicious balance of smoky, savory, and fresh flavors—all wrapped up in my beloved corn tortillas.

Trust me, whether you’re a longtime taco lover or just dipping your toes into the plant-based taco world, these roasted cauliflower tacos are an absolute must-try.

Read along for the full recipe, and get ready to fall in love (again) with tacos! 🌮💛

Ingredients

Pico de Gallo

• 1 tomato diced

• 1/2 onion finely diced

• 1 small clove of garlic, finely chopped

• 1/2 jalapeño, finely diced, optional

• salt to taste

• 1/4 - 1/2 lime, depending on the size

• 2 tablespoons finely chopped cilantro

Roasted Cauliflower

• 1/2 head cauliflower, separated into florets

• 2 teaspoons oil

• 1/2 teaspoon chili powder, optional

• 1/2 teaspoon ancho chili powder

• 1/2 teaspoon coriander powder

• 1/2 teaspoon dried oregano

• 1/2 teaspoon cumin powder

• salt to taste

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

Cannellini Beans

• 1 onion sliced

• 2 garlic cloves, minced

• 3 teaspoons oil

• 1 cup crushed tomatoes

• 1 teaspoon chili powder, optional

• 1 teaspoon ancho chili powder

• 1 teaspoon coriander powder

• 1 teaspoon dried oregano

• 1 teaspoon cumin powder

• salt to taste

Directions

Pico de Gallo

In a bowl add in all your ingredients, mix well and allow to sit for 20 minutes before serving.

Roasted Cauliflower

Preheat the oven to 425ºF.

In a bowl combine all the ingredients and massage the cauliflower well to make sure all the crevices are coated with the rub. Place on a parchment-lined baking sheet and bake for 10 - 15 mins, or until a knife inserts easily & without resistance into the cauliflower stalks.

Cannellini Beans

In a pan heat the oil & add in the onions to sauté. Once translucent add in the garlic & sauté till the raw flavor is gone.

Add in all the spices & sauté until fragrant, about 30 seconds. Make sure to lower the flame as these are very easy to burn.

Add in the crushed tomatoes and cook until the oil separates from the sides. Then add in the cannellini beans & cook covered for 5 mins. Uncover, stir & set aside to cool.

Assembly

• pico de gallo • beans • coleslaw (I dressed shredded cabbage & green onions in a little lime, salt & sugar) • corn or flour tortillas, heated on the flame or in the oven until warm • 1 jalapeño sliced thin, optional • 2 tablespoons cilantro, finely chopped

Fill the tortilla with the beans, roasted cauliflower, coleslaw, & pico and top off with cilantro & sliced jalapeños.

You can serve this with sour cream & guacamole as well.