Taco Friday: Roasted cauliflower and black beans

I have fallen in love with cauliflower.

Cauliflower is the new kale

Lately I have been putting it on a baking sheet, drizzling it with olive oil and roasting it in a 375 degree oven for 15 minutes or so. Right before serving I shake on sea salt and a couple of turns of freshly ground pepper. Yum.

Last Sunday night after the Packers won the NFC Championship, Dan and I took our now traditional ‘Packer March’ to the Laurel Tavern for a quick victory celebration. Upon returning home famished, we ordered my favorite take-out in town, Burrito Drive. I always get the same order (they even have it in the computer): Build your own tacos- flour tortillas, black beans, asadero cheese, red pickled onions, romaine lettuce, green salsa, and seasonal vegetable. When the delivery man arrived with our food, I squealed with delight to discover that the ‘seasonal vegetable’ was cauliflower.

After a Thursday night out at Alchemy for dinner and a couple of acoustic sets by Dan and Pat (Clovis Mann duo), Dan and I decided to have a mellow Friday evening at home. Inspired by my tacos from Burrito Drive, we made roasted cauliflower and black bean tacos. I can’t quite call this a recipe, more of an assembling of ingredients- just in case you want some suggestions, these are my favorite tortillas, fillings and toppings:

Ezekiel Sprouted Grain Tortillas, Eden Black Beans and cheese
Red cabbage, avocado, onions, and yellow bell peppers
Roasted cauliflower
Sour cream, fresh Willy Street Co-op salsa and sriracha

I like to mash up the avocado with chopped onions and fill the tortilla with the veggies, shredded cheese, black beans (that have been heated up), and avocado mixture. On Friday we decided to assemble the tacos and then grill them in a non-stick pan:

Right before eating, pile on the sour cream and salsa (and hot sauce- if you are into the heat- which I am). Enjoy.

Happy Sunday.

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Author: erica banks krug

I live in Wisconsin. I love cooking, eating kale, taking photographs, road trips and the Packers. I used to ride a ski lift to work. Now I work as a substitute teacher. But I dream of being able to call myself a "writer." You have to start somewhere....

8 thoughts on “Taco Friday: Roasted cauliflower and black beans”

  1. This sounds super delish! Thanks for posting it! Yumsville. And I’ve always meant to try Burrito Drive, so you are doubly inspiring.

    1. Thank you, Kate! I am honored to have ‘doubly inspired!’ I love Burrito Drive- I recommend the build your own tacos or the hungry hippie burrito (it has tater tots in it)!

  2. I was hoping that your post on the delights of cauliflower would inspire Don to eat it……sorry to say, it didn’t change his attitude about the veggie at all…sigh. For me, it was a mouth watering post. 🙂

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