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