Roasted Cauliflower & Bean Tacos

Roasted cauliflower, cannellini beans, pico de gallo, & a fresh coleslaw on a soft corn tortilla. A truly delicious & completely vegan meal!



I am a total taco fiend and a shameless one, too! Tacos (vegetarian or pescatarian) in any form are totally acceptable in my books. I can’t remember when my love for tacos truly began, but one thing is for sure this love is true & forever!


I do have my favorites though, the soft shell corn tortilla tacos are truly near & dear to my heart.


Here’s my take on the vegan favorite, Roasted Cauliflower Tacos with Mexican style cannellini beans, green cabbage slaw, & pico de gallo.

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 In a bowl add in all your ingredients, mix well and allow to sit for 2o minutes before serving.










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 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

• 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


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.

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.


Hi, thanks for dropping by!

Please do tag me on Instagram @amruthaharsharao if you make this, using the hashtag #dinnerinabowl