Cauliflower Sheet-Pan Tacos
Been thinking about giving “Meatless Mondays” a go for awhile now? Well, have I got the recipe for you! As a matter of fact, you may decide to make it again, the very next day, for Taco Tuesday.
These Simple Cauliflower Tacos from Smitten Kitchen were incredibly easy to whip up, so delicious that I overate, and entirely guilt-free so that I didn’t mind a bit. I will add that I offered to slice up some leftover steak for my carnivores and after taco #1, they declined.
A couple of notes:
Pickled Red Onions: These are a cinch to make and wonderful to have in your fridge at all times. They add a brightness to these tacos and are a great addition to any sandwich, burger or bowl. With grilling season knocking on our doors, I highly recommend you make a batch and see how happy they make you.
Avocado: Dont skip it. The avocado adds a silky, richness to this taco that would be missed.
Cotija Cheese: If you know, you know. This unassuming package of white cheese can usually be found near the bags of shredded mozzarella, cheddar, etc, in the refrigerated aisle of your supermarket. It is not to be confused with Queso Blanco which is more like a mozzarella. Cotija is deceptively dry and crumbles like a feta but tastes more like parmesan. It adds a pleasant saltiness and a little goes a long way. If you would like this meal to be vegan, you can certainly eliminate the cheese.
Hot Sauce: You may want to use your favorite here or none at all, your prerogative. I have an entire shelf on our refrigerator door dedicated to my assortment and went with Deb Perlman’s suggestion of Valentina, which I would highly recommend for these tacos. It’s a really nicely flavored, mild hot sauce that you can find in most supermarkets.
I think that’s it. I guarantee that the first time you make these tacos will not be your last. They are too good not to find a way onto your regular rotation. Enjoy!
PS: I can’t resist mentioning that I am about to see my two high schoolers walk out the door to head to their first IN PERSON day of school in THIRTEEN MONTHS. Hallelujah!
Cauliflower Sheet-Pan Tacos
Ingredients
- 1/4 c red wine vinegar
- 3 Tbls cold water
- 1/2 tsp granulated sugar
- Kosher salt
- 1 red onion thinly sliced
- 3 Tbls olive oil
- 1 large (3 lbs) head cauliflower trimmed, chopped small, including core
- red pepper flakes
- 1 heaped tsp ground cumin
- 1 lime halved
- 1 15-oz can black beans drained and rinsed
- 12 small (4 to 5-inch) corn or flour tortillas or 8 medium (7-inch)
- 1/2-1 avocado, thinly sliced
- 1/2 c crumbled cotija cheese
- chopped fresh cilantro, hot sauce, lime wedges and/or pickled jalapeños
Instructions
- Heat oven to 450 degrees F.
- Pickle onion: Combine vinegar, water, sugar, and 1 teaspoon kosher salt in a small bowl. Add onion and toss to coat. Set aside until needed.*
- Coat large baking sheet with 3 tablespoons olive oil. Add cauliflower to pan, sprinkle with 1 1/2 teaspoons kosher salt, red pepper flakes (to taste), and cumin and toss to coat, adding another tablespoon of oil if needed. Roast for 25 to 30 minutes, tossing pieces at the 15 minute mark so they take on a deep brown crisp on as many sides as possible. Remove from oven and immediately squeeze the juice from half a lime over the tray. Add black beans to pan, so they warm a bit before serving.
- Meanwhile, heat your tortillas. Wrap them tightly in foil and place the packet in the oven for 5 minutes. For more color and texture, you can char them first on the gas flame on the stove, or blister them in a dry pan. Keep them warm in a covered dish until ready to assemble.
- To assemble tacos, scoop cauliflower-bean mixture onto a warmed tortilla. Add avocado, pickled red onion, cotija, cilantro, pickled jalapeno and/or hot sauce to taste. Serve with remaining lime half in wedges. Eat right away.
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