Roasted Cauliflower and Black Bean Tacos

Instructions

1. Prepare the cauliflower, refried black beans and crema as directed below.
2. To serve, place a layer of refried black beans in a tortilla, top with roasted cauliflower, a drizzle of the crema, and your desired toppings.
3. Heat oven to 450°F.
4. In a large bowl, mix the cauliflower, garlic, olive oil, cumin, salt, paprika, crushed red pepper flakes, black pepper and ground turmeric until evenly combined.
5. Line a baking sheet with parchment paper or a silicone mat, then place the cauliflower in a single layer on the sheet.  Roast for 25-30 minutes until it is tender and browned, stirring once halfway through.
6. Serve immediately.
7. Peel and halve the onion, then slice into half-moon shapes.  Drain the beans, reserving 1/2 cup of the can liquid.
8. In a medium saucepan, heat the olive oil over medium heat.  Add the onion and sauté until translucent, about 3-4 minutes.  Add the beans, reserved can liquid, kosher salt, chili powder and black pepper.  Turn the heat to medium low and cook for 10-15 minutes, stirring often and smashing the beans toward the end of the cook time, until most of the liquid has cooked out and the texture is mashed and thick.  Scrape the bottom and sides of the pan as necessary.  Taste and season with additional salt as desired.
9. In a small bowl, stir together the garlic, lime juice, tahini, olive oil, hot sauce, cumin and salt until evenly combined.  Add 1-2 tablespoons water if necessary to achieve a creamy consistency.