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Roasted Cauliflower + Black Bean + Labneh Tacos

food on a plate

Happy Taco Tuesday!! This is maybe one of my favorite dinners ever - these are divine. Cauliflower is a match made in heaven with anything in my world, and makes such a satisfying and flavorful plant based taco. This recipe is super simple to make - the only cooked item is the roasted cauliflower, and then you just prep the rest of your desired taco fixings. The secret unexpected star of this recipe is actually labneh in place of sour cream. Labneh is basically just strained, extra thick yogurt typically used in Middle Eastern cuisine. I used @cedarsfoods labneh and it somehow tastes identical to sour cream in this recipe and is a lot healthier!

Roasted Cauliflower + Black Bean + Labneh Tacos

(serves 2, for about 3 tacos each)


For cauliflower:

  • 1 small head of cauliflower, chopped into small pieces (the smaller they are, the better they roast)
  • 3 tbsp olive oil
  • 1 tbsp taco seasoning
  • 0.5 tbsp red chili powder
  • 1 tbsp salt (or to taste)

For pico de gallo:

  • 1 tomato, finely diced
  • 1 small onion, finely diced
  • 1 tsp salt
  • 1 tbsp lime juice
  • ¼ cup finely chopped cilantro

To top:

  • 1 cup canned (or cooked) black beans
  • ¼  cup labneh
  • ⅛ cup feta cheese
  • ¼ avocado
  • 6 mini corn tortillas


1. Toss diced cauliflower pieces with olive oil, taco seasoning, salt/red chili powder to taste
2. Roast at 400 degrees (the high heat is important for that crunch) for ~25 minutes, tossing halfway or until golden and crispy on the outside (I also broiled mine on high for 5 minutes at the end for the best extra crispiness)
3. Prep black beans - I used canned beans, rinsed and drained them, and mixed in salt and lime juice
4. Prep pico de gallo - mix and onion with cilantro and lime juice
5. Secret star of this recipe: labneh instead of sour cream!!!
6. Prepare tacos on a warm corn tortilla with roasted cauliflower, black beans, pico de gallo, labneh or sour cream, and then any other toppings (I used feta as a fake cotija cheese, avocado, and fresh lime juice)


Shreya Subramanian