Name: Cauliflower Tacos with Spicy Sriracha Black Beans
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small head cauliflower, finely chopped; 1 tablespoon chili powder; 1/2 teaspoon garlic salt; 1/2 teaspoon dried oregano; 1/2 cup salsa; 1 tablespoon olive oil; 1/2 medium yellow onion, diced; One 15-ounce can black beans (do not drain); 1 to 2 teaspoons sriracha hot sauce; Kosher salt and freshly cracked black pepper; Warm flour tortillas, for serving; Guacamole, fresh cilantro, thinly sliced scallions, shredded cabbage or bagged coleslaw mix and sour cream, for topping

Directions

Watch how to make this recipe.

For the cauliflower: In a large skillet, heat the olive oil over medium-high heat. Add the cauliflower and cook until it begins to soften, 3 to 4 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring frequently. Stir in the salsa and 1/4 cup water. Bring to a simmer and reduce the heat to low. Cook until the liquid has been mostly absorbed by the cauliflower, about 5 minutes.
For the black beans: In a small skillet, heat the olive oil over medium heat. Add the onions and saute until tender and translucent, 6 to 7 minutes. Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Simmer on low for about 10 minutes. Use a wooden spoon to gently mash the beans, leaving some texture.
For the tacos: Build the tacos with the tortillas, black beans, cauliflower and desired toppings.

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