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Spicy Sheet Pan Cauliflower Tacos

Author : Ashley Madden
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 8 tacos
Course: Main Course
Cuisine: Mexican
Keyword: cauliflower, oil-free, tacos, vegan
5 from 2 votes
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These tacos are full of good-for-you stuff without compromising the fun and flavor of tacos! You can also serve this filling on top of warm brown rice or in sturdy lettuce leaves. These are from my cookbook Plant-Based Delicious.

Ingredients
  

SPICE BLEND

  • 2 tbsp (8 g) nutritional yeast
  • 1 tbsp (8 g) chilli powder
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • Pinch of freshly ground black pepper

CAULIFLOWER AND BLACK BEAN FILLING

  • 1 medium-sized head cauliflower cut into 1˝ (2.5-cm) florets (about 5 cups [500 g])
  • 1½ cups (258 g) cooked or canned black beans or chickpeas, drained and rinsed
  • ¼ cup 60 ml vinegar-based hot sauce (e.g., Frank’s RedHot)

TO SERVE

  • 8 (5˝ [12.5-cm]) corn tortillas, or sturdy lettuce leaves
  • 1 head leafy green lettuce chopped, or ¼ head purple or green cabbage, shredded
  • 2 cups (520 g) salsa of choice
  • 1 red onion finely diced
  • 2 tomatoes diced
  • 2 avocados pitted and peeled, sliced or diced
  • Cashew Sour Cream recipe in Plant-Based Delicious or link in notes
  • 3 limes sliced into wedges

Instructions
 

  • Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
  • Make the spice blend: In a small bowl, combine the nutritional yeast, chili powder, cumin, onion powder, garlic powder, paprika and black pepper, and set aside.
  • Make the filling: In a large bowl, combine the cauliflower florets and beans. Drizzle the hot sauce over the top and toss to coat everything evenly. Now, spread half of the spice blend over the top and mix again. Then, add the rest of the spice blend and mix again until all the cauliflower and beans are coated.
  • Transfer to the prepared baking sheet and bake for 20 minutes. Flip and redistribute in a single layer, then bake for another 10 to 15 minutes, or until the cauliflower is fork-tender and might be beginning to char on the edges.
  • Meanwhile, warm the corn tortillas in the oven or in a large sauté pan over medium heat.
  • Layer each tortilla with lettuce, salsa, spicy cauliflower and black bean filling, onion, tomato, avocado, cashew sour cream (if using) and a generous squeeze of lime juice.

Notes

Get the cashew sour cream recipe here. 
Keyword cauliflower, oil-free, tacos, vegan
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