cauliflower queso

Chili Roasted Cauliflower Tacos!

I really love cauliflower and have been putting it in everything - in my breakfast smoothies, as a makeshift Alfredo sauce, as a rice substitute, etc. I also love tacos. So when I came across this recipe in the June issue of Eating Well, I made it immediately. This was soooooo good. Really flavorful while still low cal and pretty low carb (compared to your average taco). I really enjoyed this dish and hope you do too! 

  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 Minutes
  • Serves: 4


  • 2 tbsp chopped chilies in adobo sauce
  • ¼ cup lime juice (fresh squeezed from about 2 limes)
  • 1 tbsp honey
  • 3-4 cloves garlic
  • ½ tsp salt
  • 1 small head of cauliflower, chopped into bite size pieces
  • 1 small onion, halved and thinly sliced
  • 1 can refried black beans, warmed up
  • Corn tortillas, warmed up
  • Crumbled queso fresco
  • Toppings: chopped jalapenos, cilantro, guacamole, sour cream, and/or salsa


  • Preheat the oven to 450 degrees and line a baking sheet with parchment or aluminum foil.
  • Add lime juice, chilies, honey, garlic, and salt to a blender. Add water if needed, ½ tsp at a time, until the sauce is smooth or close to it. Placed the cauliflower in a medium sized bowl and add sauce. Mix until well coated. Add cauliflower to the baking sheet, top with red onion, and roast for 20 minutes, stirring once about halfway through. 
  • Add warm beans to a tortilla, top with cauliflower and then add queso fresco, jalapenos, cilantro and other toppings. Enjoy!