• 1 cauliflower head
• 3 tbs olive oil
• 1 tbs taco seasoning
• salt to taste
• 15 oz can black beans (rinsed & drained)
• 1 jalapeño, sliced
• 1/2 cup shredded cheddar cheese
• 1 tomato, diced
• 1 avocado, diced
• 1 scallion, chopped
• fresh cilantro, chopped
• Optional: 1/4 cup pickled red onions
• ½ cup kewpie mayo (or Greek yogurt)
• 1 tbs honey
• Sriracha to taste
Preheat your oven to 420° F & line a baking sheet with parchment paper. Chop your cauliflower in florets and toss them with the taco seasoning, salt to taste & olive oil. Spread them out evenly on your baking sheet and roast for 25 minutes (or cook in air fryer to crisp).
Remove the cauliflower from the oven and push them together. Top with the beans, cheese, and jalapeño slices. Pop back in the oven until the cheese is melted. Remove the pan from the oven and top with avocado, tomatoes, scallions, cilantro, pickled red onions, and sauce.
For the sauce, whisk together the 3-sauce ingredients.