1large cauliflower, cut into small bite sized pieces
¼cupolive oil
2teaspooncoriander
1teaspoonchili powder
2teaspooncumin
1teaspoongarlic powder
¼teaspooncayenne pepper
½teaspoonsalt
119ozcan black beans, drained and rinsed
For Cumin Lime Crema
¼cupsour cream
1clovegarlic, grated
1lime, zest and juice
¼teaspoonsalt
¼teaspooncumin
To assemble
8small corn tortillas
2tablespoonminced cilantro
Instructions
Preheat oven to 450F. And arrange cauliflower on a baking sheet.
In a measuring cup, whisk olive oil with coriander, chili powder, cumin, garlic powder, cayenne pepper and salt. Pour olive oil mixture over cauliflower and toss to coat--I like to use my hands for this to get everything evenly coated. Roast in the oven for 30 minutes, stirring halfway through.
Remove from oven and carefully add black beans, stir to coat black beans in mixture.
Meanwhile, a small bowl, whisk sour cream with garlic, lime zest and juice, salt and cumin.
Spoon cauliflower mixture into tortillas, drizzle with crema and sprinkle with cilantro.
Notes
Use two small heads of cauliflower if you can't find one large one.
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