Cheesy Jalapeno Cauli Tacos

7/8/2025

Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 8 Standard Sized Tacos

What You Need

8 x Corn Tortillas
1 Head Cauliflower, broken down in to florets of approximately equal size ( Approx 4 Cups)
4 Tbsp. EVOO
2 Tsp. Tex-Mex Seasoning
1 Tsp. Mexican Chili Powder
1 Tsp. Kashmiri Chili Powder
1 Tsp. Red Pepper Flakes
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
1/2 Tsp. Dried Oregano
1.5 C Fiesta Cheddar, shredded (sub any cheddar)
1 C Salt-Free Black beans, rinsed
3 Jalapenos, sliced
4 Green Onions, sliced
1 C Red Cabbage, shredded (you may need less)
Fresh Cilantro
Herdez Guacamole Salsa
Hot Sauce
Himalayan Salt & Cracked Pepper

I had 8 standard sized corn tortillas. Use whatever you have / like. Street tacos, flour, whatever. Adjust your servings accordingly.

Preheat your oven to 425 F
Add your florets to a mixing bowl and pour in your EVOO. Toss to coat before sprinkling in the Tex Mex, Mexican Chili, Kashmiri, Garlic & Onion, Pepper Flakes, and Dried Oregano. Toss once again until your florets are nice and coated. Transfer the florets in a single layer to a parchment lined baking sheet. Season the tray liberally with salt & pepper.

Bake your florets for 35 - 40 minutes, flipping a couple of times throughout the cooking process. At this point, your florets should be nice and tender with some charring of the spices. Remove your tray and set it on to a wire cooling rack. Move the florets closer together in the center of the tray and top with your shredded cheese. Sprinkle over the black beans and lay your slices of jalapeno on top. Return to the oven until the cheese is melty.
In the meantime, warm your tortillas either on a grill pan, or by wrapping them in paper towel and microwaving them until they're soft / malleable.
For service, scoop the cheesy cauli mix on to your tortillas followed by a drizzle of the guacamole salsa, some red cabbage, green onions, fresh cilantro, and a few dashes of your favourite hot sauce. ENJOY!