Roasted Cauliflower Tacos with Lime-Cilantro Slaw

Black Bean Salsa and Tortilla Chips


  • 2 heads cauliflower, cut into small florets
  • 1 cup thinly sliced onion
  • 5 Tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 4½ tsp salt-free Mexican seasoning, divided
  • 1¼ tsp each salt and pepper, divided
  • 1 (1-lb) pkg shredded cabbage and carrot mix
  • ½ cup chopped fresh cilantro
  • ¼ cup fresh lime juice
  • 12 (5- to 6-inch) corn tortillas
  • 2 avocados, peeled, pitted, and sliced


  1. Place 2 large rimmed baking sheets in oven. Preheat oven to 475°F.
  2. Combine cauliflower, onion, 4 Tbsp oil, garlic, 4 tsp Mexican seasoning, and 1 tsp each salt and pepper. Spread in a single layer on hot pans; cook 15 to 18 minutes or until charred, turning once halfway through cooking.
  3. Combine cabbage and carrot mix, cilantro, lime juice, remaining 1 Tbsp oil, remaining ½ tsp Mexican seasoning, and remaining ¼ tsp each salt and pepper.
  4. Fill tortillas evenly with avocado slices, cauliflower mixture, and cabbage mixture.

Side Dish Ingredients

  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (8-oz) container fresh salsa
  • 1 tsp salt-free Mexican seasoning
  • 1 (16-oz) pkg tortilla chips

Side Dish Instructions

  1. Combine black beans, salsa, and Mexican seasoning. Serve salsa with chips and tacos.

Vegetarian Meal Plan

This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:

  • Seven Dinner Menus
  • Matching Grocery List
  • Access via App or Online
See This Meal Plan