Roasted Cauliflower and White Bean Tacos.
Lightly charred corn tortillas topped with creamy avocado sauce and taco-seasoned roasted cauliflower, white beans and red onion, plus all the taco fixins. A plant-powered, flavor-packed taco fiesta.
I created this Roasted Cauliflower and White Bean Tacos recipe for the dairy farm families of New England as part of an ongoing partnership. I was compensated for this post and all opinions are my own.
Taco night in our house is taken very seriously. We (Adrian and I) like to have all the toppings … and, I, like to have all the sauces/salsas/salad dressings. You’ll find about 15 little bowls and plates on our table on taco night.
We used to have tacos once or twice a week – that was until Lexi came along. With one little kiddo, taco night with ALL the fixins was doable. But with two kiddos that are now on the move (Lexi just started to crawl … fast), it’s much harder to prep all the fixins on a regular basis. We still do it, just less often, and usually on a weekend. Or we prep everything ahead of time during the day and put each topping in individual bowls covered in plastic wrap, so that once the craziness of dinnertime rolls around, getting all the taco components on the table is easy peasy. We still love taco night as much as we used to, just now we’ve upped the craziness factor a lot.
Lucca likes taco night because he can choose what goes into his taco. Which is usually just one thing … one black bean, one piece of lettuce, one small floret of cauliflower, etc. Like most toddlers, he doesn’t like any of the components of his dinner (or tacos) to touch (#toddlerlife). And he gets really frustrated if that one bean or whatever it is falls out of his taco. At this point daddy comes to the rescue and “fixes” the taco, hopefully before a full meltdown ensues. Phew.
What’s your favorite kind of taco? In our house, the #1 taco is probably fish tacos. Followed by lobster tacos (yep, try it). And then beef tacos, though we rarely eat beef these days for many reasons. But now all of these favorite tacos have a plant-powered vegetarian taco to contend with. Enter these Roasted Cauliflower and White Bean Tacos.
Cauliflower is still an “it” vegetable and it seems to be increasingly popular – probably because it’s so versatile and meaty. There’s cauliflower crust pizza, cauliflower bread, cauliflower steak, cauliflower flour … you name it. And you’ve probably seen cauliflower tacos as you browse Pinterest, Instagram or foodie magazines.
These cauliflower tacos are “meaty” yet meatless, satisfying yet light, plant-powered and nutrient rich yet hearty – and oh so tasty. To make them, you’ll roast cauliflower, cannellini beans and red onion with extra virgin olive oil and taco seasoning. While the veggies are roasting, you’ll make the avocado sauce by blending avocado with greek yogurt, cilantro, scallions, lime juice and s&p. Then you’ll heat up the taco shells (choose corn or flour), spread the shells with the avo sauce, add the filling and then top with all the fixins. Do not forget the crunchy chickpeas on top … they add the perfect amount of crunch.
Why cauliflower tacos instead of another kind of taco?
- Because roasted cauliflower is one of the most delicious things ever.
- Because cauliflower is “meaty” and can hold its own as a main component of tacos.
- Because you really need to switch up your taco night and try something out of the box.
- Because you’ll love this combo.
What’s essential to you in a good taco? For us, it’s:
- Shredded cheddar. Because a taco isn’t a taco without cheddar. We love cheese, but you guys already know that.
- A great filling (obviously). Don’t worry, even though these tacos are meatless, they still have plenty of protein from the Greek yogurt in the sauce, the cheddar, the white beans and the crunchy chickpeas.
- Some sort of amazing sauce or salsa (we’ve got avocado sauce! These are the ingredients – pic below – just blend.).
Here’s how to make these Roasted Cauliflower and White Bean Tacos:
Roasted Cauliflower and White Bean Tacos
For the Cauliflower
- 1 small cauliflower broken into florets, then chopped
- 1 15.5 oz can cannellini beans, drained and rinsed
- 1 medium red onion, sliced
- 1.5 tbsp extra virgin olive oil
- 1/2 1 oz taco seasoning package (half of a taco seasoning packet)
- 1 whole avocado
- 1 bunch cilantro, divided use 1/2 for serving
- 1 bunch scallions, divided (white and green parts) use 1/2 for serving
- 5.3 oz container plain Greek yogurt use whole milk or nonfat, whichever you prefer
- 1 juice of lime
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp garlic powder
- Small corn or flour tortillas, warmed*
- Shredded cheddar
- Cilantro, chopped
- Scallions, sliced
- Crushed crunchy chickpeas crushed or whole (we use Saffron Road crunchy chickpeas)
- Lime wedges
- Preheat oven to 400 degrees F. Line a baking sheet with tinfoil. Add cauliflower mixture to baking sheet and roast for 30-35 minutes until cauliflower is tender.
- Meanwhile, add avocado, ½ bunch cilantro, ½ bunch scallions, Greek yogurt, lime juice, salt, pepper and garlic powder to a food processor. Blend until smooth 1-2 minutes. Spoon into a serving bowl.
- Assemble tacos by spooning avocado sauce onto tortillas, add cauliflower mixture then top with desired fixins.
PIN for later:
A bit about the New England Dairy Farms. Did you know?
- More than 99% of the milk produced on New England dairy farms is bottled or turned into cheese, butter, yogurt and ice cream in New England or New York.
- New England is home to nearly 1,500 dairy farming families.