Weeknight-friendly meals with weekend flavor? Those are our jam! Introducing a new one to try this season: Jerk Cauliflower Tacos with Mango Hot Sauce. These Caribbean-inspired tacos combine tender roasted cauliflower, fiber-packed black beans, creamy avocado, and the star of the show: a zesty, sweet + spicy sauce!
Just 30 minutes until plant-based taco night is on. Grab your tortillas, friends!
These tacos owe their glory to the magical flavor combination that is Jamaican Jerk Seasoning. It’s a spicy, sweet, savory mix that makes your tastebuds sing!
After cutting the cauliflower into small bite-sized pieces, we coat it in the jerk spice rub with oil and coconut aminos (for a little sauciness and extra sweetness). When it comes out of the oven, the cauliflower is tender and has crispy roasted edges (swoon!).
Then it’s taco time! Warmed black beans add fiber and protein, avocado adds healthy fats, and our Zesty Mango Habanero Hot Sauce adds serious flavor and sauciness to every bite. A few optional toppings—mango, red onion, cilantro, and lime—add extra freshness.
We hope you LOVE these jerk cauliflower tacos! They’re:
Spicy
Sweet
Vibrant
SO flavorful
Easy to make
& Veggie-packed!
These tacos come together quickly (especially if you already have mango hot sauce), making them a great weeknight-friendly option! If you’re looking for pairing ideas, we highly recommend our Blackberry Basil Mojito, Roasted Plantains, and Green Rice.
More Taco Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (two-taco servings)
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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)
ADDITIONAL TOPPINGS optional
- Fresh mango, diced
- Red onion, finely diced
- Freshly chopped cilantro
- Lime wedges
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If serving with homemade hot sauce (highly recommended!), begin preparing it at this time using this recipe.
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Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper.
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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.
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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.
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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.
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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!
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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.
*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.
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
