Vegetarian Roasted Cauliflower, Black Bean and Tahini Tacos

Preparation 15 min
Total 35 min
4 Servings

Give Taco Tuesday a modern makeover with these Vegetarian Roasted Cauliflower, Black Bean and Tahini Tacos. Dempster’s® 100% Whole Wheat 7” Tortillas are filled with a mixture of black bean puree, roasted cauliflower and fresh tahini to elevate this classic family favourite. The Mexican-inspired flavours and plant-based ingredients are sure to keep you coming back for more. Serves four.

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  • 4 Dempster’s® 100% Whole Wheat 7" Tortillas
  • 1 tsp (5 mL) each ground cumin, ginger and paprika
  • 1 tsp (5 mL) each salt and pepper, divided
  • 1/2 tsp (2 mL) brown sugar
  • 1/4 tsp (1 mL) each ground cinnamon and coriander
  • Pinch each ground allspice, cloves and cayenne pepper
  • 6 cups (1.5 L) small cauliflower florets
  • 2 tbsp (30 mL) olive oil
  • 1 can (398 mL) black beans, drained and rinsed
  • 1/3 cup (75 mL) lemon juice, divided
  • 2 tbsp (30 mL) tahini paste
  • 1 clove garlic, minced
  • 1 cup (250 mL) shredded lettuce
  • 1/3 cup (75 mL) pico de gallo sauce


  1. Preheat oven to 425°F (220°C).
  2. Stir together cumin, ginger, paprika, 1/2 tsp (2 mL) each salt and pepper, brown sugar, cinnamon, coriander, allspice, cloves and cayenne pepper.
  3. Toss together cauliflower, oil and 1 tbsp (15 mL) of the spice mixture.
  4. Arrange in single layer on parchment paper-lined baking sheet.
  5. Bake for 20 to 25 minutes or until golden brown and tender.
  6. Meanwhile, in blender, mix together beans, 2 tbsp (30 mL) water, 1 tbsp (15 mL) lemon juice, and remaining spice mixture until coarsely ground.
  7. Whisk together tahini paste, remaining lemon juice, garlic, and remaining salt and pepper until smooth.
  8. Assemble tortillas with black bean mixture, roasted cauliflower, lettuce and pico de gallo.
  9. Drizzle with tahini sauce.