Cauliflower and Chickpea Tacos
Crispy roasted cauliflower and golden chickpeas seasoned with smoky cumin and chili powder fill warm tortillas for a vibrant and satisfying plant-based taco night. Topped with creamy avocado and crunchy slaw, these tacos prove that meatless meals can be just as exciting and filling.
Smoky roasted cauliflower and chickpea tacos loaded with avocado and crunchy slaw for the perfect plant-based taco night.
Nutrition per serving
Ingredients
Produce
Pantry
Spices
Instructions
Season and Roast
Preheat your oven to 425 degrees Fahrenheit. Pat the chickpeas completely dry with paper towels as this is key to achieving crispiness. Toss the cauliflower florets and dried chickpeas together with olive oil and the cumin chili powder blend. Spread in a single layer on a large baking sheet without overlapping.
Roast Until Crispy
Roast the cauliflower and chickpeas in the preheated oven for 25 minutes, shaking the pan once halfway through. By the end, the chickpeas should be crispy and golden and the cauliflower should be caramelized with charred edges. Season with salt immediately after removing from the oven.
Warm the Tortillas
While the filling roasts, warm the corn tortillas one at a time in a dry skillet over medium-high heat for about 30 seconds per side until they are soft and pliable with a few charred spots. Stack them under a clean towel to keep warm until ready to assemble.
Assemble and Serve
Lay two warm tortillas on each plate and fill generously with the roasted cauliflower and chickpea mixture. Top with fresh avocado slices, a squeeze of lime juice, and your choice of slaw, salsa, or hot sauce. Serve immediately and enjoy.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.