Roasted Cauliflower and Red Onion Tacos with Guacamole
Cauliflower is popular for a reason: it’s super healthy, versatile, and so mild it easily absorbs flavors. Here, it holds down tacos with the help of red onions, garlic and other seasonings, along with guacamole and plenty of toppings. I like to up the protein content by adding black beans but it’s all good if you want to go pure guac and cauli. To warm the tortillas: Cover three or four of them on a plate with a damp paper towel and microwave for 30 seconds. They’ll stay moist and flexible.
Ingredients
- 1 medium cauliflower, chopped
- 1 large red onion, sliced or chopped
- 3 tablespoons olive oil
- 8 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- Heavy dash of cayenne or red pepper flakes
- ½ to 1 teaspoon salt
Serving suggestion
8 (6-inch) corn tortillas
1 (16-ounce) can black beans, drained and rinsed
1 to 1 ½ cups guacamole, store bought or homemade
½ cup thinly sliced radishes
½ cup chopped cilantro
½ cup shredded cheese of your choice
Tortilla chips
Instructions
- 1Preheat the oven to 400 degrees. Toss the cauliflower, red onion, olive oil, garlic, cumin, coriander, cayenne, and salt on a sheet pan, until everything is evenly coated.
- 2Roast for 25 to 35 minutes, or until the cauliflower is slightly brown on the edges.
- 3Warm the black beans and tortillas just before serving.
- 4Serve the roasted cauliflower and red onion in warm tortillas with bowls of the beans, guacamole, and toppings of your choice on the side.
Easy Ingredient Swaps
↔Broccoli for the cauliflower
↔Lentils or refried pinto beans for the black beans
↔Sliced avocados for the guacamole
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