Crispy Cauliflower Tacos with Creamy Black Beans and Tangy Cabbage Slaw —

Crispy Cauliflower Tacos with Creamy Black Beans + Tangy Cabbage Slaw

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 tacos 1x



For the crispy cauliflower: 

  • 1 head cauliflower, chopped into 1.5 inch florets
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 1/4 cup cornmeal

For the creamy black bean dip:

  • 2 15-oz cans black beans (ideally no salt added and BPA-free), drained
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • Juice of 1 small lemon
  • 1 tsp sea salt
  • 1/4 cup olive oil
  • 12 tbsp water

For the tangy cabbage and apple slaw:

  • 3 tbsp lime juice (from about 2 small limes)
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey (use maple syrup for vegan) 
  • 1/2 tsp salt
  • 3 tbsp extra virgin olive oil
  • 1 tbsp mustard
  • 2 tbsp mayo (I used avocado oil mayo; you can also substitute vegan mayo or greek yogurt)
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 large head purple cabbage, shredded 
  • 1 green apple, finely sliced into matchsticks 
  • 2 scallions, white and dark green parts thinly sliced
  • 1/4 cup chopped cilantro
  • 1/2 to 1 whole jalapeño chile, seeded and minced (optional)

To Assemble:

  • 1 ripe avocado, sliced
  • 8 tortillas, warmed (use corn or grain-free tortillas for gluten-free)
  • Lime and cilantro for garnish


  1. Preheat oven to 425°.
  2. Place cauliflower florets in a large bowl. Add oil, salt and spices and mix to coat. Sprinkle cornmeal over the cauliflower and mix until evenly coated.Transfer cauliflower to two baking sheets lined with parchment paper. I recommend using two baking sheets with the florets spread widely apart to encourage browning. Roast for 30-35 minutes, tossing halfway through. Cauliflower should be crisp and starting to brown.
  3. While the cauliflower roasts, make the slaw and black bean dip. For the black bean dip, place all ingredients except water in a blender or food processor. Blend until smooth. Add water 1 tbsp at a time to thin out to a creamy (not pasty) consistency. I usually need only 1 or 2 tablespoons of water. For the slaw, whisk together lime juice, ACV, honey, salt, oil, mustard, mayo and spices in a large bowl until well-combined. Add shredded cabbage, apple, scallions, cilantro and jalapeño (if using). Toss to combine. Let sit at least 15 minutes before serving, to allow the flavors to develop and the cabbage to tenderize. You can also prep both of these components a day or two in advance.
  4. Assemble the tacos: place a generous dollop of black bean spread on each tortilla, layer on a few slices of avocado, add a handful of cauliflower florets, top with a spoonful of slaw and garnish with fresh cilantro and a squeeze of lime. Enjoy!


  1. For the slaw, I use a mandolin to make quick work of shredding the cabbage and a mandolin with a matchstick attachment to shred the apple. You can also use a food processor, a box grater or a regular old knife.
  2.  You can prep the slaw and black bean dip a day or two in advance.