Roasted Cauliflower Tacos with Avocado Crema – made with roasted cauliflower, purple cabbage, lime juice, pinto beans and avocado crema. A vegetarian take on Taco Tuesday!
Roast: Add cauliflower florets to a large bowl, coat with olive oil and season with smoked paprika, cumin, turmeric, salt and pepper. Stir to coat evenly. Spread cauliflower out on a lined baking sheet and roast for 25 minutes or until tender and slightly charred.
While the cauliflower is roasting, prepare the beans. Heat oil in a medium pan over medium heat. Add onion and saute until translucent, about 5-8 minutes. Add garlic and saute until fragrant. Add beans, salt and pepper, saute until beans are soft. Remove from heat. Using a fork, roughly mash pinto beans (I like to leave some whole).
Prepare avocado crema. Add avocado to a small bowl, mash until smooth, add Greek yogurt, lime zest and juice, salt and pepper, mix until smooth.
Assemble tacos. Spread pinto beans over each tortilla, evenly divide cauliflower among the tacos. Garnish with avocado crema, cabbage, feta cheese, pumpkin seeds and cilantro. Enjoy!
Notes
LEFTOVERS/STORAGE: Store, tortillas separately, in an airtight glass container for up to 5-7 daysNUTRITION NOTES: Cauliflower is part of the cruciferous vegetable family and contains many nutrients including vitamin C, choline, and many antioxidants like sulforaphane. It’s also an excellent source of fiber. These tacos are packed with plant-based proteins.MAKE IT VEGAN: Use coconut or nut-based yogurt and omit feta cheese.