How to Make Crispy Roasted Cauliflower and Spiced Chickpea Tacos

Simple Summary

These Cauliflower and Chickpea Tacos are a delicious vegetarian twist on traditional tacos, combining roasted cauliflower's nutty flavor with the heartiness of chickpeas in a zesty, satisfying meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4 (2 tacos per serving)
• Difficulty: Intermediate

Ingredients

• 1 large head cauliflower, cut into florets
• 1 (15 oz) can chickpeas, drained and rinsed
• 3 tablespoons olive oil, divided
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 ripe avocado
• 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup red onion, finely diced
• 1 cup shredded red cabbage
• Hot sauce (optional)

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, salt, and pepper.

3. Spread the seasoned cauliflower on a large baking sheet in a single layer.

4. In the same bowl, toss the chickpeas with the remaining 1 tablespoon of olive oil and the rest of the spices.

5. Add the chickpeas to the baking sheet, spreading them out around the cauliflower.

6. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is crispy and golden and the chickpeas are crunchy.

7. While the vegetables are roasting, make the avocado sauce by mashing the avocado with lime juice and a pinch of salt until smooth.

8. Warm the tortillas in a dry skillet over medium heat or wrap them in foil and heat in the oven for the last 5 minutes of roasting time.

9. To assemble, spread some avocado sauce on each tortilla, then top with the roasted cauliflower and chickpeas.

10. Garnish with shredded cabbage, diced red onion, and chopped cilantro.

11. Serve immediately with hot sauce on the side if desired.

Chef's Notes

• For extra crispy cauliflower, make sure not to overcrowd the baking sheet.
• You can substitute black beans for chickpeas if preferred.
• To make this recipe vegan, ensure you're using corn tortillas or vegan-friendly flour tortillas.
• Leftover roasted cauliflower and chickpeas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
• For a spicier version, add 1/4 teaspoon of cayenne pepper to the spice mix.

Nutritional Info

Per serving (2 tacos): Approximately 380 calories, 18g protein, 45g carbohydrates, 20g fat (mostly healthy fats from olive oil and avocado). This meal is high in fiber, vitamins C and K from the cauliflower and cabbage, and provides a good source of plant-based protein from the chickpeas.

Serving Suggestions

• Serve with a side of Mexican-style rice or a simple green salad for a complete meal.
• Pair with a chilled Mexican beer or a tangy margarita for a festive touch.
• Set up a taco bar with additional toppings like pickled jalapeños, vegan sour cream, or dairy-free cheese for customization.
• These tacos are perfect for casual dinners, Taco Tuesdays, or as a crowd-pleasing option for gatherings with diverse dietary needs.