Before I launch into the recipe, I want to point out that this is in no way a recipe site. I try a recipe and if it works out well and the family likes it I’ll post it here. Besides being healthy there are two criteria for it to make it onto the blog. It has to be easy and delicious, that’s it. These Vegan Cauliflower and Black Bean Tacos are both of those things.
I take a photo with my phone, which is usually at night so is of questionable quality, write the recipe the exact way that I made it and up it goes.
This particular recipe is one I stumbled upon and have used for a while. It has undergone my usual a ‘bit of this and a bit of that’ treatment to become this current version which I know is delicious because my pickiest daughter who barely eats anything always has 3 tacos.
Funny that she should like these spicy Mexican flavours. When I was pregnant with her I couldn’t get enough chilli. The hotter the better. She would dance around in my belly with what I imagined to be discomfort from the heat but maybe it was a little happy dance of pleasure.
If you are aiming at a vegan or semi vegan/plant-based diet then this is for you. We are not even close to being vegans but try to eat plant-based at least 2 to 3 nights per week for our health’s sake. This recipe certainly satisfies even the most devout carnivore in our family so it is a winner.
In fact, this is how the recipe came to be. I needed inspiration for more veggie dishes. I’m so glad this one made into our weeknight repertoire.
Other recipes you might like:
Vegan Cauliflower and Black Bean Tacos With Tahini Dressing
- 1 medium head of cauliflower broken into florets
- 1 clove garlic ground into a paste with a little salt
- 1 tsp of smoked paprika
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 1/2 tsp chilli flakes
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp extra virgin olive oil
- 1 small onion or 1/2 large
- 2 tbsp extra virgin olive oil
- 2 cans black beans (you could just as easily use cannellini or other similar beans)
- 1 tbsp HP sauce optional (it helps kick up BBQ’y flavour with a blend of spices I can’t seem to achieve on my own)
- 1/2 cup of good tomato puree – I use organic Mutti Passata
- 1/2 tsp good salt
- 1/2 tsp ground chilli
- 1 tsp apple cider vinegar
- ¼ cup extra-virgin olive oil
- ¼ cup tahini
- 2 to 3 tablespoons lemon or lime juice, to taste
- 1 small clove of garlic ground into a paste with a little salt
- 1 teaspoon of sweetener of your choice. I use rice malt syrup but maple syrup will work.
- ½ teaspoon fine sea salt
- Freshly ground black pepper, to taste
- cold water to thin as needed
- one large ripe avocado
- juice of half a lemon
- 1 tbsp coconut cream
- 1 tbsp of extra virgin olive oil
- salt and pepper
- Heat oven to 200ºC
- Line a baking sheet with baking paper
- Tip the florets onto the baking sheet and sprinkle with spices and toss around a bit
- Stir the garlic into the olive oil and drizzle over the cauliflower
- Toss around a bit more
- Bake for 20 -25 minutes until cooked through and golden.
- Peel and dice the onion
- Drain the beans and reserve 1/2 cup liquid
- In a pot heat the oil on low to medium heat
- Add the onion and gently heat until translucent
- Add the beans, salt, chilli, reserved liquid and passata
- Cook gently until thick – watch as once the liquid has thickened it will start to stick
- mash with a potato masher
- Add HP sauce, vinegar and pepper
- Taste for seasoning
- stir together the garlic, lime juice, tahini, olive oil and salt – at this point, it will be tight and lumpy but the water fixes this.
- Add 1-2 tablespoons water or as much as is needed to achieve a creamy consistency or however you prefer it. I like it about the consistency of thick cream.
- Mash all of the ingredients together until smooth – a stick blender does a beautiful job of this.
We pair our tacos with radish, fresh coriander, diced tomato and lemon to squeeze. The girls have taco shells while Pete and I prefer Cos lettuce leaves.
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