These sheet pan cauliflower tacos are spicy, packed full of flavor, and easy to make
Ingredients
Spice blend
- 2 tbsp (8g) nutritional yeast
- 1 tbsp (8g) chili 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 inch (2.5cm) florets (about 5 cups [500g]
- 1 ½ cups (285g) cooked or canned black beans or chickpeas, drained and rinsed
- ¼ cup (60ml) vinegar-based hot sauce (e.g., Frank’s RedHot)
To serve
- 8 (5 inch [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
- Vegan sour cream
- 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.