Roasted Cauliflower Taco with Black Bean Spread, Chipotle Cream Sauce, Pickled Onions, Shredded Purple Cabbage, Avocado, Cilantro and Hot Sauce
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Roasted Cauliflower Tacos with Pickled Onions and Creamy Chipotle Sauce

Taco Tuesday just got a little more interesting! Roasted cauliflower tacos with pickled onions and creamy chipotle sauce are equally loved by vegetarians and meat-eaters. These tacos can easily be made vegan by leaving out the cream in the chipotle sauce.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Mexican
Keyword: Roasted Cauliflower Tacos with Pickled Onions and Creamy Chipotle Sauce
Servings: 12 tacos
Calories: 267kcal
Author: Marisa

Ingredients

Roasted Cauliflower

Pickled Onions

Chipotle Cream Sauce

Refried Black Bean Spread

Suggested Toppings

  • shredded purple cabbage
  • fresh cilantro sprigs
  • diced avocado
  • hot sauce to taste

Instructions

Pickled Onions

  • Place the sugar, water, coriander seeds, peppercorns, bay leaf and clove in a small saucepan over medium heat. Stir until the sugar is completely dissolved. Remove from heat to stand until cool and then add the vinegar. Transfer to a nonreactive container and refrigerate until cold. 
    Thinly slice the onions and transfer to a small bowl. Sprinkle salt over the onions, toss and let stand at room temperature for 15 minutes. Transfer the onions to a colander and rinse well. Once rinsed, shake excess water and pat dry with paper towel. 
    Place the onions in a nonreactive container and pour cooled brine over onions until just covered. Cover and refrigerate for one hour. 

Roasted Cauliflower

  • Preheat oven to 425. Combine oil, hot sauce, and garlic powder in a small bowl. Toss cauliflower florets with oil mixture in a larger bowl. Spread cauliflower on a large baking pan and roast for 40 minutes, tossing once during cook time. 

Chipotle Cream Sauce

  • Combine sour cream, lime juice and chipotle sauce in a small bowl. Refrigerate until ready for use. 

Refried Black Bean Spread

  • Add black beans, water and lime juice to a food processor bowl and process until smooth. Set aside until ready for use.

Notes

Serving Notes: 
Spread 1-2 T. of black beans on a tortilla. Top with 1/4 cup roasted cauliflower. Sprinkle desired amount of pickled onions, purple cabbage, avocado and cilantro. Drizzle desired amount of chipotle cream sauce and additional hot sauce. Enjoy!
Nutrition Info: 
The nutritional information for this recipe is slightly off due to the fact that the recipe plugin splits the pickled onions and chipotle sauce evenly among each serving. I suspect that most people will use a lesser amount of these toppings.
 
The size and type of tortilla used will also alter the nutritional profile. If you are using storebought tortillas, I highly recommend La Tortilla Factory Fajita Size Whole-Wheat Low Carb Tortillas, which will lower total calories, carbs and sugar. 

Nutrition

Calories: 267kcal | Carbohydrates: 48g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 621mg | Potassium: 287mg | Fiber: 6g | Sugar: 19g | Vitamin A: 40IU | Vitamin C: 28.1mg | Calcium: 122mg | Iron: 2.1mg