Roasted cauliflower tacos

Black beans are a great source of vegetarian protein for this easy dish.

Whether served as faux steaks or in Mediterranean-inspired hummus bowls, cauliflower is a great source of fiber and vitamins A and K. Here, Philadelphia-based recipe developer Robert Luessen uses them in filling vegetarian tacos.

This recipe is part of our meal prep series. Click here for the full plan.

Serves 1

Photography by Jillian Guyette. Recipe development by Robert Luessen.


½ head cauliflower, cut into florets
2 tablespoons olive oil, divided
2 teaspoons garlic powder
1 cup canned black beans
1 teaspoon cumin
2 small corn tortillas
½ avocado
1 teaspoon lime juice
1 small handful microgreens
2 lime wedges



Preheat oven to 400 degrees. In a large bowl, toss cauliflower florets with one tablespoon olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast until brown and softened, about 15 to 20 minutes. Set aside to cool then place in an airtight container.


In a small saucepan over medium heat, warm remaining tablespoon of olive oil. Add black beans, cumin, and season with salt and pepper. Cook, stirring frequently until beans are warmed through, about two to four minutes. Remove from heat and add lime juice, then coarsely mash the beans using a fork or spoon then place in an airtight container.


Place tortillas, avocado, microgreens, and lime wedges in a separate airtight container and store everything in the fridge.



Warm tortillas in the microwave for 20 seconds. Top with mashed black beans, cauliflower, avocado, and micro greens. Squeeze lime wedge over top.