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Cauliflower & Chickpea Tacos

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

Ingredients

  • 1 small head cauliflower, cut into small florets & washed (about 4 cups)
  • 1 3/4 Cup cooked chickpeas, drained & rinsed (1 can)
  • 1-2 Tsps chili powder (I use closer to 1 for the kids)
  • 1 1/2 Tsps ground cumin
  • 1 Tsp kosher salt
  • 1/4 Tsp onion powder
  • 2 Small cloves garlic, minced
  • 2 Tbsps fresh lime juice
  • 2 Tbsps Extra-virgin olive oil
  • 2 Tbsps Water
  • 2 Tsps honey or agave syrup

Cilantro Lime Crema:

  • 1 Cup greek yogurt
  • 2 Tbsps fresh lime juice
  • 1/4 Cup chopped cilantro
  • 1/2 Tsp chili powder
  • salt & pepper to taste

To Assemble:

  • corn Tortillas
  • fresh avocado
  • purple cabbage, thinly sliced (about 2 cups)
  • fresh chopped cilantro
  • pickled jalapenos (optional)
  • hot sauce (Cholula is my fav)
  • fresh lime wedges

Instructions

  1. Preheat the oven to 400F/ 204C.

  2. In a small bowl, combine the chili powder, cumin, salt, onion powder, garlic, lime juice, olive oil and water. Stir to combine the marinade.

  3. Add the cauliflower florets to a large bowl and the chickpeas to a medium bowl. Reserving about 2 tablespoons of the marinade and set aside for later, pour about three quarters of the rest on the cauliflower and a small amount over the chickpeas. Toss each the cauliflower and the chickpeas to coat completely. (The reserved liquid will be used after roasting.)

  4. Lightly oil a sheet pan or a foil-lined sheet pan (for easer clean-up) and spread the cauliflower florets on the pan. Bake for 20 minutes.

  5. While the cauliflower is roasting, make the Cilantro Lime Crema by adding all the ingredients to a small bowl, combining well and seasoning with salt and pepper. Set in the fridge until everything is ready.

  6. After 20 minutes, toss the cauliflower a little and add the marinaded chickpeas, giving the pan a shake to make sure everything is spread out. Bake for another 10-15 minutes until the cauliflower is tender and the chickpeas are just starting to crisp up a bit. Remove from the oven, add the remaining 2 tbsps of the marinade, give a toss & set aside.

  7. To assemble the tacos, heat a corn tortilla, then add a little of the cauliflower mixture, some cabbage, cilantro, avocado, jalapenos if using and top with the crema. If desired give another squeeze of fresh lime juice and a dash of your favorite hot sauce. Enjoy.

Recipe Notes

*swap the Greek yogurt for a non-dairy yogurt to make these completely vegan.