Jerk Cauliflower Tacos with Mango Hot Sauce
Sweet and spicy, Caribbean-inspired roasted cauliflower tacos with jerk seasoning and mango hot sauce. An easy, plant-based meal ready in just 30 minutes!
Servings 4 (two-taco servings)
Ingredients
JERK CAULIFLOWER
- 1 small head cauliflower, cut into small bite-sized pieces (1 head cauliflower yields ~5 cups or 450 g)
- 3 Tbsp DIY Jamaican Jerk Seasoning (or similar store-bought spice rub)
- 1 ½ Tbsp olive or avocado oil
- 1 Tbsp coconut aminos (or sub 2 tsp tamari + 1 tsp maple syrup)
FOR SERVING
- 1 batch Zesty Mango Habanero Hot Sauce (or another sweet, fruity hot sauce*)
- 1 (15 oz.) can black beans, drained (or sub ~1 ½ cups homemade // beans can be served on the side, if desired)
- 9 (~6-inch each) tortillas of choice (corn or flour // to keep grain-free, use Plantain Tortillas)
- 1 large avocado, sliced (or guacamole)
ADDITIONAL TOPPINGS optional
- Fresh mango, diced
- Red onion, finely diced
- Freshly chopped cilantro
- Lime wedges
Instructions
- If serving with homemade hot sauce (highly recommended!), begin preparing it at this time using this recipe.
- Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper.
- To the baking sheet, add the chopped cauliflower, jerk seasoning, oil, and coconut aminos. Toss until evenly coated. Roast for 20-25 minutes until the cauliflower is crispy on the edges and tender when pierced with a fork.
- Meanwhile, add the drained black beans to a small saucepan. Cover and cook over medium heat until warm, about 5 minutes. Remove the lid and continue cooking (uncovered) to evaporate most of the liquid (so your tortillas don't become soggy and break apart). Remove from the heat and set aside.
- Slice your avocado and prepare any additional optional toppings — we recommend mango, red onion, cilantro, and lime. Blend the homemade hot sauce if you haven’t already.
- To serve, warm tortillas briefly in a hot cast iron skillet, in the microwave, or in the oven directly on the still-warm oven racks until pliable. Add roasted cauliflower, warmed beans, sliced avocado, and any other desired toppings, then top with hot sauce and enjoy!
- Best when fresh. Store leftover hot sauce in the refrigerator for up to 2 weeks and roasted cauliflower and beans in the refrigerator for up to 3 days. Reheat cauliflower in a 350-degree F (176 C) oven and beans in a saucepan or in the microwave until warm. Not freezer friendly.
Notes
*We recommend using a sweet, fruity, not intensely spicy hot sauce and serving generously because it provides the "sauciness" for these tacos and nicely balances the other drier components.
*To make this recipe quicker for weeknights, prepare the DIY Jamaican Jerk Seasoning and Zesty Mango Habanero Hot Sauce in advance. Prep time does not include making these components. They require an extra ~30 minutes to make.
*Nutrition information is a rough estimate calculated with corn tortillas and without optional ingredients.
*To make this recipe quicker for weeknights, prepare the DIY Jamaican Jerk Seasoning and Zesty Mango Habanero Hot Sauce in advance. Prep time does not include making these components. They require an extra ~30 minutes to make.
*Nutrition information is a rough estimate calculated with corn tortillas and without optional ingredients.
Nutrition (1 of 4 servings)
Serving: 1 (two-taco) serving Calories: 512 Carbohydrates: 80.6 g Protein: 16.4 g Fat: 17.1 g Saturated Fat: 2.6 g Polyunsaturated Fat: 3.1 g Monounsaturated Fat: 10.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1150 mg Potassium: 1414 mg Fiber: 16.4 g Sugar: 13.7 g Vitamin A: 113 IU Vitamin C: 118 mg Calcium: 207 mg Iron: 5.1 mg