Roasted Cauliflower Tacos
Ingredients:
- 1 head cauliflower, cut into small florets
- 1 pint cherry or grape tomatoes
- 2 poblano peppers, cut crosswise into ½-inch thick strips
- 3 cloves garlic, smashed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup canned (no salt) pinto beans, drained, rinsed and warmed
- 8 corn tortillas
- 4 slices avocado
- 8 fresh cilantro sprigs
- Hot sauce, for serving (optional)
Directions:
- Heat the oven to 425°F.
- On a rimmed sheet pan, combine the cauliflower, tomatoes, garlic and poblanos. Drizzle with the oil and sprinkle with the chili powder, salt and pepper. Toss together and spread into a single layer. Roast until golden brown and tender, 30 to 35 minutes.
- To heat the tortillas, using tongs, hold a tortilla over the flame of your stove. Flip so both sides are slightly charred but still pliable. Repeat with all of the tortillas and keep them warm in towel.
- Fill the tortillas with the cauliflower mixture and the beans. Top with avocado, cilantro and hot sauce, if desired.
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