Sheet Pan Cauliflower Tacos with Halloumi and Black Beans – easy enough to whip up for a weeknight dinner, and delicious enough to impress a crowd. Easily vegan and gluten free.
Is Taco Tuesday a thing for you? If it is, I tip my hat to you, m’lady.
Don’t get me wrong, I love a good taco fiesta. It’s just that I find it can be quite the undertaking for a weeknight meal. The concept is pretty simple; put tasty things in shell and top with other tasty things. But I find the execution can spiral out of control. Maybe that’s just us?
Case in point, back in January for my birthday I requested a taco dinner with my boys, one of whom is almost two, and as such, not much use in the dinner prep department. It seemed like a simple enough idea, but with two of us rushing around chopping and grating and prepping and the other one attempting to climb whichever one of us looked the most busy or was holding a knife in the most precarious position, it ended up being a bit of a production. Part way through I was wondering why we hadn’t just gone out for dinner instead.
Admittedly, we take things too far. We prep both a meat and vegetarian protein. We make guacamole from scratch. Paul usually insists on making this green rice recipe we learned from The Food Network at least a decade ago. It’s just… a lot. For a weeknight dinner that is.
If you, like me, find the taco dinner to be a bit too much hooplah for your standard weeknight dinner, let me introduce you to my new favourite thing: SHEETPAN CAULIFLOWER TACOS!!!!
You guys, these are so simple and delicious and fast and easy and adaptable, once you’ve had them in your face you’ll be wondering what you did without them.
How to make Sheet Pan Cauliflower Tacos
First up, cauliflower, the wonder veg, gets chopped up and tossed onto a sheet pan. I’m on the sheet pan bandwagon pretty hard these days, and I’m not mad about it. Not one bit. Drizzle that cauli with some olive oil, throw down some spices, and get in there with your hands to micromanage the distribution of it all. Want some onions on your tacos? Me too. Toss ’em in!
This goes into the oven and gets all roasty toasty for about 15 minutes. At this point you’re going to add diced halloumi, toss, and roast for another 10 mins or so. If you add the halloumi at the beginning of the roasting time it’ll be all dried out and hard by the time the cauliflower is done, and trust me, nobody wants that. Half way through; that’s perfection.
Beans go in at the end of the cooking time, and maybe a squeeze of lime if you’re feeling fancy. And then you’re basically ready to serve up your taco fiesta.
Can I ask you a personal question? Are you into hard shells or soft shells? I’m soft shell allllll the way, but it took me way too many years to figure that out. I find hard shells messy – they always totally break with your very first bite. But if you like it hard, that’s cool. You do you.
The topping department is also a choose your own adventure situation. I opted for diced avocado, because frankly I enjoy that almost just as much as guacamole, and it’s way less work. Plus cilantro, because cilantro = life (if you’re one of those people who suffers from that cilantro soap-mouth thing, I’m terribly sorry). And I also went for some pickled red cabbage I had leftover from these Winter Vegetable Meal Prep Bowls and was a dandy accoutrement to the tacos.
Hey Nutrition Lady, talk to me about halloumi
Friends, I’d be glad to.
Halloumi is a semi-firm unripened brined cheese from Cyprus made from a mixture of goat, and sheep, and cows milk. It has a high melting point so it can be pan fried or grilled and does not melt or fall apart. If you can’t find Halloumi (check specialty food stores or Greek markets) then cubed and pan fried feta would be a good substitute.
If you want to keep these Sheetpan Cauliflower Tacos vegan, you can either leave the halloumi out since the beans will take care of you the protein department, or you can swap in tofu instead.
Other sheet pan recipes you might enjoy:
Sheet Pan Cauliflower Tacos with Halloumi and Black Beans
Sheet Pan Cauliflower Tacos with Halloumi and Black Beans - easy enough to whip up for a weeknight dinner, and delicious enough to impress a crowd. Easily vegan and gluten free.
- 1 large cauliflower broken down into bite-sized florets
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper optional!
- 8 oz package halloumi cheese diced
- 1 (14oz) can black beans
- 2 medium limes sliced into wedges
- 1 bunch cilantro chopped
- 1 large avocado diced
- 8 small flour tortillas
Preheat your oven to 200°C / 400°F.
Place the cauliflower onto a large rimmed sheet pan, and drizzle with olive oil.
Add the smoked paprika, cumin, and chili powder (and cayenne if using), and use your hands to toss well.
Place the sheet pan into the oven and roast for 15 minutes
Add the cubed halloumi to the pan with the cauliflower, and toss well. Return to the oven for another 10 minutes
Remove the pan from the oven and add the black beans. Stir to combine well.
Serve tacos with warm tortillas and toppings of your choice.