1-First Steps: Getting Started: Ready to make roasted cauliflower black bean tacos? Start by preheating your oven to 450°F and gathering your ingredients. This recipe keeps things straightforward, with about 25 minutes of prep and 25 minutes of cooking for a total of 50 minutes. Begin with the turmeric roasted cauliflower, as it sets the flavor base.

2-Preparing the Cauliflower: In a large bowl, combine 1 large head cauliflower (cut into florets), 4 medium garlic cloves (minced), 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1 teaspoon paprika, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon freshly-cracked black pepper, and 1/2 teaspoon ground turmeric. Toss until evenly coated and spread on a parchment-lined baking sheet.

3-Roasting and Cooking the Components: Roast the cauliflower for 25 to 30 minutes, stirring once halfway, until it’s tender and browned. While that’s happening, prepare the refried black beans. Peel and slice 1 small white onion into half-moons, then drain 2 (15-ounce) cans black beans, reserving 1/2 cup of the liquid.

4-Cooking the Beans: Heat 3 tablespoons extra-virgin olive oil in a saucepan over medium heat, add the onion, and sauté for 3 to 4 minutes until translucent. Add the beans, reserved liquid, 1/2 teaspoon chili powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly-ground black pepper. Cook on medium-low for 10 to 15 minutes, mashing as you go, until thickened.

5-Making the Cumin Lime Crema: For the cumin lime crema, whisk together 1 small garlic clove (minced), 1/4 cup lime juice, 3 tablespoons tahini, 1 tablespoon extra-virgin olive oil, 1 tablespoon Mexican hot sauce, 1/2 teaspoon ground cumin, and 1/4 teaspoon kosher salt. Add 1 to 2 tablespoons water if needed for creaminess.

6-Assembling the Tacos: Assemble the tacos by spreading refried black beans on a corn tortilla, adding the roasted cauliflower, drizzling with crema, and topping with diced avocado, chopped cilantro, lime wedges, pepitas, and thinly sliced radishes. To char tortillas, heat a gas burner to medium and place the tortilla on the grate for about 15 seconds per side, flipping with tongs to avoid burning.