Cauliflower is definitely having a moment. It’s easy to see why — this versatile cruciferous veggie is being prized for its nutritional value and the way it easily transforms into new textures and flavor combos in dish after dish.
People are loving it as a gluten-free pizza crust alternative. They’re “ricing” it and using it as a base for stir-fry or other rice dishes. They’re pureeing it to add to or replace mashed potatoes as a side dish. It even shows up in kid-friendly, dippable cauliflower tots. It can even be used in sauces or soups.
Here, we’re celebrating the way cauliflower can take on bold, spicy flavors and serve as a satisfying vegetarian taco filling. We’ve combined it with black beans for protein, vibrant shredded red cabbage for crunch and a delicious lime crema to cool it all down.
And there you have it — one more reason to jump on the cauliflower bandwagon.
Cauliflower Black Bean Tacos
(Downloadable/printable pdf of this recipe)
Yield: 8 servings
Ingredients:
1 Tablespoon chili powder
1 1/2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon cumin
1/4 teaspoon salt
1 Tablespoon fresh lime juice
1 Tablespoon olive oil
1 Tablespoon water
1 (15 oz.) can black beans, drained and rinsed
1 large head cauliflower, washed and cut into bite-size florets
1/2 yellow onion, chopped
8 6-inch whole-wheat flour tortillas
1 cup finely chopped red cabbage
For the Lime Crema:
1 cup plain non-fat Greek yogurt
1 tablespoon fresh lime juice
Zest of one lime
2 Tablespoons finely chopped cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
Directions:
Preheat oven to 400º F.
In a large bowl, whisk together chili powder, paprika, onion powder, garlic powder, cayenne pepper, cumin, salt, lime juice, olive oil and water. Stir in black beans, cauliflower florets and onions. Place seasoned black beans, cauliflower and onions on a greased baking sheet. Roast for 30 to 35 minutes, stirring occasionally during cooking, until cauliflower is tender. Remove from oven and set aside.
To make the lime crema, place the Greek yogurt in a small bowl. Stir in fresh lime juice, lime zest, cilantro, salt and pepper.
To assemble tacos, fill each tortilla with 1/8 of the roasted cauliflower mixture, and top with red cabbage. Drizzle about a tablespoon of lime crema over each taco and serve.
Note: To make this recipe vegan-friendly, simply omit the crema and use a squeeze of lime juice and sprinkle of fresh cilantro for each taco to taste. Or replace the yogurt in the lime crema recipe with your favorite non-dairy sour cream or plain yogurt substitute.
NUTRITION INFORMATION PER SERVING: 193 Calories; 4 grams Fat; 1.5 grams Saturated Fat; < 1 mg Cholesterol; 497 mg Sodium; 33 grams Carbohydrates; 8 grams Fiber; 11 grams Protein
Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or email ContactUs@henryfordlivewell.com.
