Roasted Cauliflower & Black Bean Tacos
From: Ian Seddon's Cookbook
🥘 Ingredients
- large cauliflower 24-28 oz
- extra virgin olive oil 3 tbsp
- ground cumin 1 tsp
- ground coriander ½ tsp
- chipotle chili flakes omit for no heat 0.5-1 tsp
- Kosher
- taco-sized corn or flour tortillas 12-15
- bay leaf 1
- medium limes ½
- Cilantro Crema 8 tbsp
- Quick Pickled Shallots 4 forkful
If you bought 2 head of cauliflower to stretch out this meal more, double the amount of olive oil, spices, and salt; divide the cauliflower across two rimmed sheet pans. Arrange a rack in the top third of the oven and another on the bottommost shelf. If not using chipotle chili flakes, use 1/4-1/2 tsp red pepper flakes and 1/4 tsp smoked paprika. Storage: Store all components separately in the fridge, reheating the cauliflower on a sheet pan in a 350ºF / 175ºC oven for about 5 to 10 minutes; or, add the cauliflower to a frying pan with a touch of oil and heat until warmed through. Reheat the beans and char the tortillas as listed in step 4. Roasted Cauliflower will stay good for about 3 days in the fridge. Storage: Got more leftovers? The Mexican Black Beans are freezer-friendly (you can even make a double batch of the Sofrito and freeze for another day). Store in single-serve portions and defrost in the fridge. For quicker defrosting, I recommend these Souper Cubes. The Cilantro Crema can also be frozen. Defrost in the fridge. For better texture, re-blend it after thawing. Nutrition boost: If you have some cabbage, shred or grate it. Add to a bowl, squeeze on some lime juice and salt, and massage with your hands until it has softened a bit. If needed, add some agave nectar or maple syrup to sweeten. Add on top of the tacos for extra crunch and veggies. Shortcut: No oven option: Too hot to turn on the oven? Skip the roasted cauliflower and replace it with a quick cabbage slaw. (1) Thinly slice or shred about 1/2 medium green cabbage to get 5-6 cup of cabbage. (2) Massage the cabbage with 2 tsp of lime juice and a pinch of salt for 30 to 60 seconds to soften. (3) Stir in 1 thinly sliced jalapeño pepper (optional, for heat) and 1/2 tsp of agave nectar; season to taste with more salt, lime, or agave as desired. (4) Spoon the slaw on top of the beans when assembling the tacos.
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1For the roasted cauliflower: large cauliflower , extra virgin olive oil , ground cumin , ground coriander , chipotle chili flakes omit for no heat , Kosher salt and freshly cracked black pepper, taco-sized corn or flour tortillas . For the refried black beans: bay leaf , medium limes , Cilantro Crema , Quick Pickled Shallots .
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2Arrange a rack in the top third of your oven. Preheat the oven to 450ºF / 230ºC. Transfer the cauliflower florets to a rimmed sheet pan lined with parchment paper.
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3In a small bowl, whisk together the olive oil, cumin, coriander, chipotle chili flakes, 1 heaping teaspoon kosher salt, and pepper to taste. Pour this mixture over the florets, using your hands to rub the mixture up in the nooks and crannies. If the cauliflower feels dry, rub in a drizzle more of oil. Spread the florets out, any flat sides facing down (these brown better).
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4Roast the cauliflower for 10 minutes . Don’t toss the cauliflower but rotate the pan 180 degrees for even browning. Roast for 10 to 15 more minutes, until the cauliflower is nicely browned and tender.
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5While the cauliflower roasts, prepare your side salad (if you’re making one), heat the tortillas, and refry the Mexican Black Beans. To heat tortillas: Heat a cast iron skillet over medium-high heat. Once hot, add each tortilla for 20-40 seconds per side. Stack and wrap tortillas in a dish towel to keep warm. Or to char the tortillas, place the tortilla directly over a medium-low flame on a gas stove; cook for 15 to 30 seconds, then use tongs to flip and repeat, or until charred in spots. To refry the black beans: Heat a drizzle of olive oil in a large frying pan over medium heat. Once hot, add the Mexican Black Beans and bay leaf. Rapidly simmer for 5 to 7 minutes, or until the beans are saucy and a bit thicker, stirring occasionally. If needed, add a splash of water or broth if you have it. Remove the bay leaf and take off the heat. Using a potato masher or immersion blender (or fork), mash most of the beans, but leave some beans whole for texture if you want. Add 1 tsp lime juice and season with salt or pepper as desired.
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6To serve: Spread some Refried Black Beans onto each tortilla (about 2 tablespoons per tortilla if using 12 tortillas). Top with a few pieces of Roasted Cauliflower. Drizzle each taco with Cilantro Crema and a bit of the Quick Pickled Shallots. Serve with your side salad, if you made one.