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Mexican Style Roasted Cauliflower & Black Bean Taco Salad |Cooking With Carolyn

Copyright © 2017 by Cooking With Carolyn

Ingredients Yield: 2 Taco Salads

Mexican Roasted Cauliflower

  • 1, Head of Fresh Cauliflower, washed, cut into ½ inch pieces

  • ½ Teaspoon or To Taste Chili Powder

  • ½ Teaspoon or To Taste Mexican Oregano

  • ½ Teaspoon or To Taste Garlic Powder

  • ¼ Teaspoon or To Taste Salt

  • 1, 7½ Ounce Can Mexican Tomato Sauce, reserve ½ of the can for the beans

  • 3 Tablespoons Oil, Your Choice, Vegetable, Canola, Olive

Black Beans

  • 1, 15 Ounce Can Black Beans, drained and rinsed

  • The Remaining Mexican Tomato Sauce

  • 1 Clove Garlic, finely minced

  • 1 Small Can Green Chiles

  • ¼ Cup Chopped Onions

  • ½ Teaspoon Mexican Oregano

  • ½ Teaspoon Smoked Paprika

  • ½ Teaspoon Grand Diamond All Purpose Seasoning

  • ¼ Teaspoon or To Taste Kosher Salt

  • 1/3 Cup Chicken or Vegetable Stock

Salad Ingredients

  • Choice of Greens, Romaine, Spinach, Green Leaf Lettuce, etc.

  • Choice of Shredded Cheese

  • Chopped Cilantro

  • Chopped Green Onions

  • Chopped Avocado

  • Sour Cream

  • Salsa

  • Tortilla Chips


Place a sheet pan in the oven and preheat oven to 450 Degrees

Combine the ingredients for the black beans in a medium size sauce pan, cover and simmer over medium heat for about 15 to 20 minutes.

In a large bowl, combine and mix the cauliflower, tomato sauce, spices and oil. Toss and mix to coat. Taste to check for seasoning. Once the sheet pan is preheated, pour the cauliflower onto the pan. Roast for 10 minutes, toss it around the pan and continue to roast for another 10 minutes or so. Once done, if desired, you can chop the cauliflower into smaller pieces.

Finally, create the salad base in a large bowl or on a plate and top with your favorite toppings. Place the black beans and cauliflower on top. Enjoy.


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