Cheesy Roasted Cauli Street Tacos

Cheesy Roasted Cauliflower Street Tacos





Prep Time: 20 Min
Cook Time: 20 - 25 Min

Yields: 12  Tacos

WHAT YOU NEED

• 24 x Corn Street Taco Shells
• 398ml can Refried Beans with Chilis
• 1 Head Cauliflower / 2 1/2 -  3 C Florets
• EVOO
• Himalayan Salt

 SPICE BLEND - 1 1/2 Tsp. Tex Mex Seasoning, 1 1/2 Tsp. Mexican Chili Powder 1 Tsp. Cumin, 1 Tsp. Garlic Powder, 1/2 Tsp. Onion Powder, 1/2 Tsp. Dried Oregano, 1/2 Tsp. Chipotle Powder

• 2/3 C Cheddar with habaneros, shredded
• Red Cabbage, shredded 
• Fresh cilantro, roughly chopped
• 2 Green Onions, sliced
• Hot Sauce
• Sour Cream 

DIRECTIONS

• Empty the contents of the refried beans in to a small, covered pot, set to medium low. Turn off 5 mins prior to assembly.
• Preheat oven to 425 F. Add your florets to a mixing bowl and dress with a couple Tbsp. of EVOO. Toss together with all of the spices and season with salt. Transfer to a parchment lined baking sheet and spread out. Bake for 15 minutes, flip, and continue until tender, 8 - 12 minutes. Remove and set on to a wire cooling rack. Taste and season with additional salt if needed. Sprinkle the cheese over the entire tray and return to the oven until melted.​

​

• In the meantime, heat up your tortillas. You can do so in the oven as it runs. Wrap 24 tortillas in two separate tinfoil wrappers and place in to the oven for the remaining couple minutes, flipping once. Remove and ensure they are warm and malleable. Return to the oven if needed, or proceed.
• ASSEMBLY - Each taco requires two corn street tortillas. Grab two and layer them. First, smear a bit of refried beans on the tacos. Next, chip away at your cheesy, melted cauliflower, and place that on next. Follow with the optional drizzles of hot sauce & sour cream. Finish with crispy red cabbage, fresh cilantro, and green onions. ENJOY!

HAPPY VEG