Roasted Cauliflower Chickpea Tacos
Total Time
45 mins
Prep Time
10 mins
Cook Time
35 mins
Rating
4.69 out of 5 stars
(76)
Ingredients
4
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon sea salt
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 small head cauliflower, washed and cut into bite-size florets
- Corn tortillas
- 1 cup finely chopped red cabbage
- 1 jalapeño, sliced, seeds removed
- 1 large avocado, seed removed and diced
- Chopped cilantro
- 1 cup plain Greek yogurt or sour cream
- 1/8 cup fresh lime juice
- 1/4 cup chopped cilantro
- Salt and pepper, to taste
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Preparation
Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water.
Step 3
Stir in chickpeas and cauliflower florets.
Step 4
Place seasoned chickpeas and cauliflower on a greased baking sheet.
Step 5
Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender.
Step 6
Remove from oven and set aside.
Step 7
To make the lime crema, place the Greek yogurt or sour cream in a small bowl.
Step 8
Add fresh lime juice and cilantro to the bowl.
Step 9
Stir well and season with salt and pepper, to taste.
Step 10
Take a corn tortilla and place roasted cauliflower and chickpeas on top.
Step 11
Top with red cabbage, jalapeño slices, avocado, and cilantro.
Step 12
Drizzle lime crema over the tacos and serve!
Step 13
Save recipe for the next time?
Chef's notes
You can make this recipe vegan by substituting vegan yogurt or vegan sour cream in the crema.
