Roasted Cauliflower and Black Bean Tacos (Vegan)

This recipe is absolutely delicious and enjoyed even by those who are not vegan. It was really intimidating the first time I made it, but it got easier every time and now it just seems like second nature. Don't decide it's too much trouble, because it really isn't, and it's so worth it!

Prepare the ROASTED CAULIFLOWER as follows:

1 large head cauliflower, chopped into large bite-size pieces

4 medium garlic cloves, minced

1 tsp. each of ground cumin, kosher salt, and paprika

1/2 tsp. each of crushed red pepper flakes, cracked black pepper, ground turmeric

2-3 Tbsp. olive oil (I use tahini instead)

1) Preheat oven to 450 degrees.

2) Combine the spices.

3) Toss the cauliflower in the tahini to lightly coat, then sprinkle with spices and stir to coat evenly.

4) Line baking sheet with parchment paper, then place cauliflower in a single layer on the sheet. Roast for 20-30 minutes to desired tenderness and browning. "Stir" at least once by lifting the parchment paper and moving the cauliflower around during cooking.

As the cauliflower cooks, prepare the BLACK BEANS as follows:

1 medium onion, halved and sliced into half moons

2-3 cans black beans, drained but reserve 1/2 C. of the liquid

1/2 tsp. each of chili powder and sea salt

1/4 tsp. black pepper

1) In a medium skillet or saucepan, saute the onion in a tiny bit of water and SPG until it is translucent, about 3-4 minutes. 

2) Add the beans, reserved liquid, and spices.

3) Turn the heat to medium and  cook for 10-15 minutes, stirring often.

4) Toward the end of cooking, when most of the liquid has cooked out, coarsely chop the beans and onions with a pastry cutter or potato masher.

5) Taste and season with additional salt and pepper, if needed.

As the beans are cooking, make the CUMIN LIME CREMA as follows:

1 medium garlic clove, minced

1/4 C. fresh lime juice (2 limes)

3 Tbsp. tahini (I just pour it out of the jar and don't measure)

1 Tbsp. Mexican hot sauce (like Cholula)

1/2 tsp. ground cumin

1/4 tsp. sea salt

In a small bowl, stir together all ingredients until evenly combined and thickened. Add 1/2 Tbsp. water as needed to achieve a creamy consistency.

TO SERVE:

Heat corn tortillas (or we like Trader Joe's almond flour tortillas better) over a griddle. Top with a generous portion of beans and cauliflower, then top with crema and other desired toppings (diced avocados, chopped fresh cilantro, fresh lime wedges, pepitas, and/or thinly sliced radishes)

Original recipe, from Ali at Gimme Some Oven, appears here.