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Roasted Cauliflower and Black Bean Tacos

These Roasted Cauliflower and Black Bean Tacos are topped with a zesty tahini-cumin-lime crema, they’re naturally gluten-free and vegan, and muy delicioso. One of the random questions I love asking our expat friends here in Barcelona is where they go when they’re craving some comfort food from home.  Everyone’s eyes always light up when you ask — …
4 Servings - 50 min -
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Servings:4  | Calories:639 | Total Fat:30g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 30g
46 %
Sat Fat 4g
20 %
Total Carb 76g
25 %
Fiber 28g
112 %
Sugars 6g
Cholesterol 0mg
0 %
Sodium 1413mg
59 %
Protein 26g
52 %
43% Others combined
30% Black beans
14% Extra-virgin olive oil
11% Black Beans
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 batch Turmeric Roasted Cauliflower (see below)
1 batch Black Beans (see below)
1 batch Cumin Lime Crema (see below)
corn tortillas*
toppings: diced avocado, chopped fresh cilantro, fresh lime wedges, pepitas, and / or thinly-sliced radishes
1 large head cauliflower (about 2 pounds)
4 medium garlic cloves, peeled and minced
2 tablespoons olive oil
1 teaspoon each : ground cumin, kosher salt, paprika
1/2 teaspoon each : crushed red pepper flakes, freshly-cracked black pepper, ground turmeric
1 small white onion
2 (15 ounce) cans black beans
3 tablespoons extra-virgin olive oil
1/2 teaspoon each : chili powder, Kosher salt
1/4 teaspoon freshly-ground black pepper
1 small garlic clove, peeled and minced
1/4 cup lime juice (about 2 limes)
3 tablespoons tahini
1 tablespoon extra-virgin olive oil
1 tablespoon Mexican hot sauce (such as Cholula)
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt

Directions : View recipe directions on
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