Roasted Cauliflower Tacos

With mushrooms, peppers & black beans.

Roasted Cauliflower

1 Head Cauliflower, florets

1 Tbsp. Olive Oil

1 tsp. Chili Powder

1/2 tsp. Cumin

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp Salt

1/8 tsp. Pepper

Prepare creamy chipotle sauce and pickled red onions below. Preheat oven to 450 degrees. Toss florets in oil and spices. Bake for 15 minutes

Beans & Mushrooms

4 Oz. Mushrooms, sliced

1/2 Onion, diced

1 Pasilla Pepper, diced

15 Oz. Black Beans, cooked

1/2 tsp. Ground Cumin

1/2 tsp. Chili Powder

1 Garlic Clove, minced

2 Tbsp. Tomato Paste

1/4 Cup Vegetable Stock

Salt & Pepper, to taste

Meanwhile, saute mushrooms until they get some color. Add onions and pasilla peppers and cook until tender. Add black beans, cumin, chili powder, garlic and tomato paste. Cook for a few minutes while stirring occasionally. Add vegetable stock, stir in and cook out. Season to taste.

Creamy Chipotle Sauce

1 Cup Cashews

1/2 Cup Water

2 Tbsp. Vinegar

1 Lime, juice only

2-3 Tbsp. Chipotles in Adobo

1/2 tsp. Salt

Place all ingredients in a high powered blender. Puree until smooth.

Pickled Red Onions

1 Red Onion, sliced

1/2 Cup Vinegar

1/2 Cup Water

1/4 Cup Sugar

1 1/2 tsp. Salt

Bring vinegar, water, sugar and salt to a boil and pour over red onions. I would recommend white, apple cider or rice wine vinegar.

Garnish

Avocado

Cilantro