Sheet Pan Cauliflower Tacos with Creamy Chipotle White Beans
Turn that cauliflower into an epic weeknight dinner that’s packed with flavour! These easy roasted cauliflower tacos are wrapped with creamy, smashed chipotle white beans for a boost of fiber and protein.
Equipment
- immersion blender bullet blender, or just a fork and some elbow grease!!
Ingredients
Roasted Cauliflower
- 1 medium cauliflower at least 2lbs, chopped into 1 inch florets
- 2 tablespoons avocado oil or other neutral oil
- 2 tablespoons taco seasoning storebought or homemade!
Chipotle White Beans
- 14 ounce can white beans drained and rinsed
- 3 chipotle peppers in adobo sauce
- ½ lime juiced
- 1 tablespoon vegan mayo
- ½ teaspoon sugar
- ½ teaspoon garlic powder
- ¼ teaspoon salt
To serve (topping ideas optional, choose your fave!)
- 8 6 inch tortillas gluten free, whole grain or high protein
- 2 cups coleslaw dressing idea in notes!
- 1 avocado sliced
- cilantro minced
- 1 recipe avocado crema
Instructions
- Start by preheating your oven to 425℉ (220℃). Line a baking sheet with parchment paper.
- Place the cauliflower florets on the baking sheet, drizzle with oil and taco seasoning and toss well with your hands.
- Pop into the oven for 10 minutes, stir, then roast for 10-15 minutes more until tender and browned.
- While the cauliflower is roasting, add the white beans, chipotle, lime juice, mayo, sugar, garlic powder and salt to a bullet blender or blending cup.
- Blend until creamy and smooth, about 1 minute. Taste and adjust lime juice or salt if needed until it tastes really bright and flavourful. Set aside.
- To serve, spread about 2 tablespoons chipotle white beans on each tortilla, top with cauliflower and your desired toppings.
Video
Notes
Want to make a quick coleslaw dressing? In the bottom of a salad bowl, whisk juice of half a lime, 1 tsp oil, plus salt and pepper to taste. Add 2 cups of coleslaw mix and toss well!