Sheet-pan cauliflower tacos with halloumi and black beans are an easy, flavor-packed vegetarian dinner that comes together on a single pan. Roasted cauliflower gets golden and tender alongside salty halloumi and creamy black beans, creating the perfect taco filling with minimal effort. Finished with a squeeze of lime and lots of fresh herbs, these tacos are weeknight-friendly, satisfying, and loaded with bold, smoky flavor.
Cauli Me Crazy (These Tacos Are Good)
Here's the thing about cauliflower tacos... cauliflower is not a protein. I know you guys know this (no duh, right?), but so many cauliflower taco recipes are just roasted cauliflower (delicious!) and some sort of sauce stuffed into a flour tortilla.
Because I prefer to eat food that is not only delicious but also nourishing and satisfying, I've taken the liberty of adding salty, squeaky halloumi cheese and creamy protein-packed black beans to these sheet-pan cauliflower tacos, creating a triple-threat vegetarian taco recipe that literally ticks every box.
Not only that, but everything happens on a single sheet pan in your oven, which means your hands are free for other things (like making the margs?!) and there's only one dish to wash at the end.
You guys, these are so simple and delicious and fast and easy and adaptable. Once you've had them, you'll be wondering what you did without them. I highly, HIGHLY recommend that you serve 'em with a side of my favorite easy Fresh Peach Salsa when peaches are in season, or this HNL community fave Black Bean and Corn Salsa when they are not.
Featured comment
This was so delicious and the whole family enjoyed it! I will say we still had loads of leftovers after eight tacos. I will definitely make again!
~ Jennifer ⭐️⭐️⭐️⭐️⭐️
Let's make sheet pan cauliflower tacos together!
Ok, my friend, let's do this! You'll find specific ingredient quantities and detailed instructions in the printable recipe card at the end of this post, but for now, join me for a visual walkthrough of how this recipe comes together.
Step 1: season and roast the cauliflower
First up, cauliflower gets chopped up and tossed onto a sheet pan. Drizzle that cauli with some olive oil, throw down your spices, and get in there with your hands to micromanage the distribution of it all.
The cauliflower goes into the oven to roast for about 15 minutes.
Step 2: add the halloumi, and roast again
Now 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. Halfway through, that's perfection.
Step 3: add the black beans
Lastly, beans go in at the end of the cooking time, and maybe a squeeze of lime if you're feeling fancy.
Step 4: serve
Now all you need to do is serve 'em up. I serve my roasted cauliflower tacos straight from the sheet pan most of the time. Add your favorite toppings, and dinner is done!
That's it! You're done!
Sheet Pan Cauliflower Tacos with Halloumi and Black Beans
Ingredients
- 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
- ¼ teaspoon cayenne pepper optional!
- 12 oz halloumi cheese diced or sliced
- 1 (14oz) can black beans
- 2 medium limes sliced into wedges
- 1 bunch cilantro chopped
- 1 large avocado diced
- 8 small flour tortillas
Instructions
- Preheat your oven to 200°C / 400°F.
- Place the cauliflower onto a large rimmed sheet pan, and drizzle with olive oil.1 large cauliflower, 1 Tablespoon extra virgin olive oil
- Add the smoked paprika, cumin, and chili powder (and cayenne if using), and use your hands to toss well.1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder , ¼ teaspoon cayenne pepper
- 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 minutes12 oz halloumi cheese
- Remove the pan from the oven and add the black beans. Stir to combine well.1 (14oz) can black beans
- Serve tacos with warm tortillas and toppings of your choice.2 medium limes, 1 bunch cilantro, 1 large avocado, 8 small flour tortillas
Notes
- Nutrition values are an estimate only!
- Be sure to chop your cauliflower and halloumi into similar-sized pieces for even roasting and a better taco-eating experience.
- Want to prep this recipe in advance? The cauliflower can be chopped and seasoned up to a day ahead of time. Just keep in an airtight container in the fridge and spread out on your sheet-pan when you're ready to roast.
- To reheat leftovers I find that a gentle reheat in the microwave is your best bet.
- Want to make vegan tacos? 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.
- Need to make these gluten-free? All you need is gluten-free tortillas, my friend.
Nutrition
Jen says
Loved this! I did use chickpeas only because I had a bunch I had previously cooked from dry, but otherwise I followed the recipe. It was so delicious. Thanks for a great recipe!
Katie Trant says
Chickpeas would be delicious here! So glad you enjoyed this recipe as much as we do, Jen!
Jennifer says
This was so delicious and the whole family enjoyed it! I will say we still had loads of leftovers after eight tacos. I will definitely make again!
Katie Trant says
I'm so glad you enjoyed this, Jennifer! And hey, leftovers is never a bad thing, right? 🙂
Robin Fradkin says
Question - can you make this with frozen cauliflower rice ? As in I do not want to go food shopping.
Katie Trant says
Sorry for the late reply, Robin. I don't think frozen cauliflower rice would offer up the right texture in this recipe. Frozen cauliflower florets might be ok, though.
Jennifer says
Made these a few times in the last couple months, a new family favorite!! Best deal on halloumi in my area is at Lidl.
Christelle Pottinger says
As always. Tasty and nutritious!
Kristin says
i used to be a hard shell girl but i've come around to soft! or usually i just end up throwing everything into a burrito. you could also always go double decker style - best of both worlds!
Katie Trant says
Wait, is double decker a hard shell in a soft shell? Tell me more!
Ushmana Rai says
I want to wake up in the morning as vibrant as these tacos! Beautiful choice of ingredients, hearty and healthy! I'd like mine with grated cheese on it, what do you think?
Katie Trant says
Hey Ushmana, I don't add cheese on top since there's already cheese in the tacos (halloumi) but if you want to add more cheese, power to you!
Kellie@foodtoglow.com says
This is so being made! Love love love this idea, Katie. Thanks for coming up with the genius idea of just chucking on the halloumi during the baking process. And, I've never had halloumi on a taco, so there's another col thing gong for this. Or hot 😉 Pinned, FB'ed, Tweeted and scheduled on Tailwind!
Katie Trant says
I'm sure I'm not the first genius to have thought of that, but honestly, what's the point of dirtying up a pan and frying it separately when you can just chuck it in with everything else?! Thanks for sharing so widely - you're the best!