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 avocado or 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

To Assemble:

  • Creamy black bean dip (recipe below)
  • Tangy cabbage and apple slaw (recipe below)
  • 1 ripe avocado, sliced
  • 8 tortillas, warmed (use corn or almond/coconut flour 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. 
  3. 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. 
  4. Roast for 30-35 minutes, tossing halfway through. Cauliflower should be crisp and starting to brown.
  5. While the cauliflower roasts, make the slaw and black bean spread (recipes below). You can also prep both of these components a day or two in advance.
  6. 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!