How to Make Zesty Roasted Cauliflower and Chickpea Tacos

Simple Summary

These Roasted Cauliflower and Chickpea Tacos are a delicious vegetarian twist on traditional tacos, combining the nutty flavor of roasted cauliflower with the heartiness of chickpeas in a warm tortilla wrap.

Recipe Details

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

Ingredients

• 1 medium head cauliflower, cut into small florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 cup Greek yogurt
• Juice of 1 lime
• Zest of 1 lime
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• 1/2 red onion, finely diced
• Optional: hot sauce for serving

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, combine cauliflower florets and chickpeas.

3. In a small bowl, mix olive oil, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper.

4. Pour the spice mixture over the cauliflower and chickpeas, tossing to coat evenly.

5. Spread the seasoned cauliflower and chickpeas on a large baking sheet in a single layer.

6. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is tender and lightly browned.

7. While the vegetables are roasting, prepare the lime crema by mixing Greek yogurt, lime juice, and lime zest in a small bowl.

8. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.

9. To assemble the tacos, place a portion of the roasted cauliflower and chickpea mixture in each tortilla.

10. Top with a dollop of lime crema, sliced avocado, diced red onion, and chopped cilantro.

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

Chef's Notes

• For a vegan version, replace Greek yogurt with a plant-based alternative or use mashed avocado as a creamy topping.
• To add more protein, consider adding black beans to the chickpea and cauliflower mixture.
• 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.
• You can prepare the lime crema a day in advance to allow flavors to meld.

Nutritional Info

Per serving (2 tacos): Approximately 350 calories, 15g protein, 45g carbohydrates, 16g fat. These tacos are high in fiber from the cauliflower and chickpeas, rich in vitamins C and K from the vegetables, and provide a good source of plant-based protein. The avocado adds heart-healthy monounsaturated fats.

Serving Suggestions

• Serve with a side of Mexican-style rice or a simple green salad for a complete meal.
• Pair with a cold Mexican beer or a crisp white wine like Sauvignon Blanc.
• For a fun taco bar experience, set out additional toppings like shredded lettuce, diced tomatoes, and various salsas.
• These tacos are perfect for casual dinner parties or a family-friendly Meatless Monday meal.
• Garnish with lime wedges and extra cilantro for a fresh, colorful presentation.