Makes about 8 tacos
Ingredients:
1 can of refried black beans (refried pinto work too)
Tomatoes, diced
Red onion, diced
Any greens, chopped (I used spinach)
Vegan mayo
Siracha or any hot sauce
Avocado, sliced
Corn or flour soft tortillas
For the cauliflower:
1 head of cauliflower *for crispy cauliflower make my easy popcorn cauliflower with just flour & water
Garlic salt
Pepper
Olive oil
Instructions:
Pre-heat oven to 450F or 220C. Cut cauliflower into small florets and place on olive oil greased baking sheet. If making crispy popcorn cauliflower dunk florets into batter mixture (1 cup flour & 1 cup water) before placing on baking sheet. Sprinkle with garlic salt and pepper. Bake for about 25 min or until cauliflower is cooked and crispy.
While the cauliflower cooks, warm up your refried beans in either a bowl in the microwave or in a pot on the stove. Chop and dice desired amount of your tomatoes, spinach, and onion and set aside. Mix vegan mayo in a small dish w/ desired amount of siracha/hot sauce and set aside. Slice your avocado and set aside. Soak two paper towels in warm water and ring out until damp, placing tortillas between them and heating in the microwave for 40 seconds (this makes them softer and easier to bend and hold).
Once cauliflower is done start assembling tacos by smearing refried beans in the tortilla first, followed by cauliflower, followed by toppings, finishing with a drizzle of spicy mayo. Enjoy!