Roasted Cauliflower & Black Bean Tacos

Roasted Cauliflower & Black Bean Tacos


Serves 4

  • 1 large cauliflower, cut into florets
  • 3 tbs Lucky Kentucky seasoning
  • 2 tbs oil
  • 2 tbs flour
  • 1 tsp salt
  • 400g can black beans
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 c vegetable stock
  • 1 ripe avocado
  • 1 tbs extra virgin olive oil
  • 3 tbs lemon or lime juice
  • 1/2 red onion, diced
  • 1 capsicum, diced
  • 1 c cucumber, diced
  • 1 bunch coriander, roughly chopped
  • 12 tortillas

To serve: Sliced jalapeños and lime wedges


  1. Pre-heat oven to 220°C fan.
  2. Place cauliflower florets in large mixing bowl and add Lucky Kentucky Rub, oil, flour and salt. Toss to coat evenly. Arrange in a single layer on an oil sprayed roasting pan and roast in a 220°C oven for 20 mins. Remove from oven, turn florets over and roast for a further 20 mins.
  3. While the cauliflower is cooking, place a saucepan over medium heat. Add black beans, onion, garlic, vegetable stock and bring to a simmer. Simmer for 20 mins until beans are soft and stock has reduced by half. Remove from heat and run through with an immersion blender until smooth and the consistency of a thick bean dip. Season with salt and pepper to taste (add a pinch of Raptor Naturals Lucky Kentucky if you wish). Reserve.
  4. To make the avocado dressing, mash the avocado into a bowl with 2 tbs extra virgin olive oil and 2 tbs lemon or lime juice. Mix in 1 to 2 tbs water so that the dressing can be drizzled easily. Season with salt and pepper to taste.
  5. In another bowl, mix together the red onion, capsicum, cucumber and coriander. Reserve.
  6. Warm the tortillas in a hot dry pan for 10 to 20 second per side.
  7. To assemble, place a tortilla on a plate, smear with a heaped tablespoon of black bean, top with a few pieces of cauliflower, scatter red onion and capsicum mixture on top and drizzle with avocado dressing. Serve with sliced jalapeños and lime wedges.