Roasted Cauliflower and Chickpea Tacos

Created on November 6th, 2025 at 11:20 am

A vibrant and satisfying plant-based meal

Roasted cauliflower and chickpea tacos offer a delightful blend of textures and flavors, making them a standout dish. The cauliflower, when roasted, takes on a beautiful golden hue with a slight crispness that enhances its natural nuttiness. Paired with the tender, slightly chewy chickpeas, these tacos create a satisfying bite. The array of spices adds a welcoming warmth, while fresh toppings contribute a crunch and brightness that balance the earthiness of the main ingredients. This recipe provides a comforting yet healthy option for any day of the week.

These tacos also shine in their versatility. You can easily adjust the toppings or spices, keeping the dish exciting throughout the week. The combination of flavors deepens as they sit, making leftovers even more enjoyable.

Time Breakdown

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients List

• 1 medium head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 Tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp garlic powder
• Salt & pepper, to taste
• 8 small corn tortillas
• 1 cup red cabbage, finely shredded
• 1 avocado, sliced
• Juice of 1 lime
• Optional: fresh cilantro, chopped, for garnish
• Optional: lime wedges, for serving

Kitchen Tools

Cooking these tacos is straightforward, thanks to a few essential tools that make the process smooth and efficient.

• Baking sheet
• Parchment paper (optional for easy cleanup)
• Large mixing bowl
• Oven mitts
• Tongs

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easier cleanup.
2. In a large mixing bowl, combine the cauliflower florets and chickpeas. Drizzle with olive oil and sprinkle in the smoked paprika, cumin, garlic powder, salt, and pepper. Toss until everything is evenly coated.
3. Spread the cauliflower and chickpea mixture in a single layer on the prepared baking sheet. Roast in the oven for about 25-30 minutes, or until the cauliflower is golden brown and tender, tossing halfway through for even cooking.
4. In the meantime, warm the corn tortillas in a skillet over medium heat for about 1 minute on each side, until they are pliable and fragrant.
5. Once the cauliflower and chickpeas are finished roasting, assemble the tacos by placing some of the mixture onto each tortilla. Top with shredded red cabbage and avocado slices.
6. Squeeze fresh lime juice over the top and add chopped cilantro if desired. Serve with lime wedges on the side for an extra burst of flavor.

Pro Tips

• For added depth, try adding a pinch of cayenne pepper for heat.
• If you can’t find fresh corn tortillas, flour tortillas can also be used.
• Roast extra cauliflower and chickpeas to use in salads or grain bowls throughout the week.
• Serve with a dollop of yogurt or a drizzle of tahini for creaminess.
• These tacos are delicious the next day, allowing the flavors to meld even further.

Tacos Piled High with Flavor

Roasted cauliflower and chickpea tacos embody the essence of healthy comfort food. Their rich textures and bright flavors demonstrate that wholesome meals can be both satisfying and nourishing. This vibrant dish highlights the joy of trying plant-based options that are quick to prepare yet bursting with personality.

This dish proves that gourmet comfort can be simple and satisfying.

Nutrition Table

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Roasted Cauliflower and Chickpea Tacos

Nina Miller

A vibrant plant-based meal featuring roasted cauliflower and chickpeas in corn tortillas, topped with fresh vegetables and lime.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Mexican, Vegan

Servings 4 servings

Calories 320 kcal

Ingredients

  

Main Ingredients

• 1 medium head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 Tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp garlic powder
• Salt & pepper, to taste
• 8 small corn tortillas
• 1 cup red cabbage, finely shredded
• 1 avocado, sliced
• 1 Juice of 1 lime
• Optional: fresh cilantro, chopped, for garnish
• Optional: lime wedges, for serving

Instructions

 

Preparation

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easier cleanup.
• In a large mixing bowl, combine the cauliflower florets and chickpeas. Drizzle with olive oil and sprinkle in the smoked paprika, cumin, garlic powder, salt, and pepper. Toss until everything is evenly coated.

Cooking

• Spread the cauliflower and chickpea mixture in a single layer on the prepared baking sheet. Roast in the oven for about 25-30 minutes, or until the cauliflower is golden brown and tender, tossing halfway through for even cooking.
• In the meantime, warm the corn tortillas in a skillet over medium heat for about 1 minute on each side, until they are pliable and fragrant.
• Once the cauliflower and chickpeas are finished roasting, assemble the tacos by placing some of the mixture onto each tortilla. Top with shredded red cabbage and avocado slices.
• Squeeze fresh lime juice over the top and add chopped cilantro if desired. Serve with lime wedges on the side for an extra burst of flavor.

Notes

For added depth, try adding a pinch of cayenne pepper for heat. If you can’t find fresh corn tortillas, flour tortillas can also be used. Roast extra cauliflower and chickpeas to use in salads or grain bowls throughout the week. Serve with a dollop of yogurt or a drizzle of tahini for creaminess. These tacos are delicious the next day, allowing the flavors to meld even further.

Keyword Chickpea Tacos, Healthy Tacos, Plant-Based Tacos, Roasted Cauliflower, Vegetarian Tacos