Turn cauliflower into a quick easy, tasty lunch with a few simple ingredients
Servings: 4 tacos
Total Time: 30 minutes
Ingredients:
- 1 10- to 12-oz. package fresh cauliflower florets
- 1 large red onion, thinly sliced (1 cup)
- 15oz can black beans, rinsed and drained
- 3⁄4 cup sweetcorn
- 8 6-inch corn tortillas, warmed
- 1 cup shredded red cabbage
- 1⁄2 cup sliced scallions
- 1⁄3 cup of salsa
- 1⁄4 cup chopped fresh cilantro
- Lime wedges<
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Method:
- Preheat oven to 450°F. Line a 15×10-inch baking pan with foil. Cut up any large cauliflower florets.
- Place cauliflower, red onion, and 1⁄4 cup of the salsa in the prepared pan; toss to coat. Roast 15 minutes or until cauliflower is tender and charred, stirring once.
- Meanwhile, in a bowl combine black beans, corn, and the remaining 1⁄2 cup salsa. Spoon bean mixture onto tortillas. Top with cauliflower mixture, cabbage, green onions, and cilantro.
- Serve with lime wedges.