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 (15 oz) can 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
• 1/2 cup Greek yogurt
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced (optional)
• 1/4 cup red onion, finely diced (optional)

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 with lime juice in a small bowl. Set aside.

8. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap in foil and heat in the oven for the last 5 minutes of roasting time.

9. To assemble the tacos, place a generous spoonful of the roasted cauliflower and chickpea mixture onto each warm tortilla.

10. Top with a drizzle of lime crema, fresh cilantro, sliced avocado, and diced red onion if desired.

11. Serve immediately and enjoy your Zesty Roasted Cauliflower and Chickpea Tacos!

Chef's Notes

• For a vegan version, replace Greek yogurt with cashew cream or your favorite plant-based yogurt.
• Add a sprinkle of nutritional yeast to the roasted vegetables for a cheesy flavor without dairy.
• Leftover roasted cauliflower and chickpeas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or skillet before serving.
• For a spicier version, add a pinch of cayenne pepper to the spice mix or serve with hot sauce on the side.
• Try using purple or orange cauliflower for a colorful twist!

Nutritional Info

Per serving (2 tacos): Approximately 350 calories, 12g protein, 45g carbohydrates, 15g fat. These tacos are a good source of fiber, vitamins C and K from the cauliflower, and plant-based protein from the chickpeas. The avocado adds 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 crisp Mexican lager or a tangy margarita for a fun taco night.
• Set up a taco bar with additional toppings like shredded lettuce, diced tomatoes, and various salsas for customization.
• These tacos are perfect for casual dinners, Meatless Mondays, or as a crowd-pleasing option for vegetarian guests at gatherings.