Turmeric Roasted Cauliflower and Black Bean Tacos with a quick cilantro-lime crema is a healthy vegetarian Taco recipe. It's super easy to make, delicious, and just the best ever Roasted Cauliflower Taco you've ever had. One of the best Weeknight dinner recipes that have to go to your rotation.
Also try these Vegan Birria Tacos🌮
I love Mexican food. The spices, the hint of lemon, and the delicious freshness of it all. It's spicy, tangy and so good. I love Tacos and Salsa and whenever I am craving some good Mexican food, rather than ordering it out, I prefer to make it at home. It's always fun to add a few extra spices while home cooking because that's what I love in my food!
Then came the idea of these wonderful Turmeric Roasted Cauliflower and Black Bean Tacos. I got the inspiration to make them from Ali's at Gimme Some Oven.
It's such a wonderful recipe. I just loved every bit of it. Of course to make it even better I added my touch of happiness and spices to the Tacos and they tasted beyond delicious...!
This Turmeric Roasted Cauliflower and Black Bean Tacos do not even need some slow or cabbage for the crunch. The Roasted Cauliflowers provide the perfect crunch to these tacos.
More Vegan Taco Recipes
Spicy Chipotle Chickpea Tacos (Vegan, Gluten Free)
Crispy Cauliflower Tacos with Yum Yum Sauce
Zucchini and Bell Pepper Tacos
Crispy Tofu Fajita Tacos {VEGAN}
10-minute Vegan Chickpea Walnut Taco
Crispy Cauliflower Tinga Tacos
Buffalo Cauliflower Tacos in Air Fryer
Roasting the Cauliflowers with Turmeric
Roasting Cauliflower is so easy. It will keep the crunch of the Cauliflower and will taste so good. All you got to do is chop the cauliflower head into small florets. Toss it with some vegetable oil, Turmeric, Smoked Paprika, Ground Cumin, Oregano, salt, and pepper. Place them in the oven at 450F or 230C and roast for 25-30 minutes. Toss in between. As they get done, they are going to get amazingly crispy. The spices get roasted and bring in an amazing smokey flavor to the Cauliflowers 🙂
Making the Refried Beans
You can make the Refried Beans by heating some olive oil in a pan. As the oil shimmers, add the chopped onions and garlic. As they get cooked for about a minute or two, add the canned beans along with some canned water. Add the spices - Smoked Paprika, Ground Cumin, Salt & Pepper. Cook it for 15 minutes. If the water gets soaked, add some water and cook it for another 15 minutes. Finally, use these Refried Beans for the Tacos. If you want, you can mash the Beans a little before use. However, I think that's unnecessary!
Finally the Crema
For this Roasted Cauliflower and Black Bean Tacos, I have made a quick Cilantro Lime Crema.
This is pretty darn easy.
All you got to do is whip up some Sour Cream, Mayonnaise, Chopped Cilantro, Lime Juice, grated Garlic, and some Kosher Salt. Once it gets creamy, you can use it in the tacos.
This Crema is super refreshing. You can use it in Taquitos or Tacos or Enchiladas and it's always so tasty.
Apart from this Cilantro Lime Crema, you can use Avocado Crema or Mexican Crema for these Tacos.
How to make Roasted Cauliflower and Black Bean Tacos ahead of time?
You can roast the Cauliflower in the oven and store it in a zip-lock bag in the refrigerator. This is going to stay fresh for 1 week. Just warm it through in the oven before re-use.
You can also make the refried black beans and store them in an air-tight Tupperware or glass container and store it in the refrigerator for up to a week. Warm it through in the microwave before reuse.
These Roasted Cauliflower and Black Bean Tacos are healthy Tacos which even the pickiest eaters will love. The hint of spices, along with the tang of lemon and the creaminess of the crema makes this so tasty!
Other recipes you might like:
I hope you liked this recipe. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Turmeric Roasted Cauliflower and Black Bean Tacos
INGREDIENTS
To roast the Cauliflower
- 1 Large Cauliflower Head cut into florets
- 1 tablespoon Vegetable oil
- ½ teaspoon Turmeric
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- Salt & Pepper as per taste
To make Refried Beans
- 1 teaspoon Olive Oil
- 1 medium sized Onion finely chopped
- 1 can Black Beans
- ¼ cup Water
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- Salt & Pepper as per taste
For the Tacos
- 4 small sized Flour Tortillas use GF if required
Cilantro Lime Crema
- ¼ cup Mayonnaise
- 1 tablespoon Sour Cream
- ¼ cup Chopped Cilantro
- 2 teaspoon Lime Juice 1 lime
- 2 clove Garlic grated
- 1 teaspoon Salt
INSTRUCTIONS
- Roast the Cauliflower: Chop the cauliflower head into florets. Toss it with oil and spices. Place it in a preheated oven at 425F or 230C for 25-30 minutes or until it gets crispy. Toss in between.
- Making the Refried Beans: To make the Refried Beans, heat some olive oil in a pan. As the oil shimmers, add the onion and cook for 1-2 minutes at medium-high heat. Now, add the spices, salt & pepper. Also, add the canned black beans and some of the canned water. Cook at low heat for 5 minutes. Now, add the water and cook on medium-high heat for 15 minutes.
- Making the Crema: In a mixing bowl, combine the sour cream, mayonnaise, chopped cilantro, lime juice, grated garlic, salt & pepper. Keep it aside
- Make the Tacos: To make the Tacos, heat the tortillas on the stovetop or in the oven until pliable. Add the Refried Beans, followed by the Crispy roasted Cauliflowers, and finally drizzle the cilantro lime cream on top. Top with some chopped Red Onions and drizzle some lime juice. Serve.
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