Roasted Cauliflower Chickpea Tacos
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
195 kcal
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Course
Main Course
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Cuisine
Mexican
Roasted Cauliflower Chickpea Tacos
Description
The recipe starts by tossing cauliflower florets and chickpeas with a blend of chili powder, cumin, garlic and onion powders, salt, lime juice, olive oil, and water before roasting them until the cauliflower is tender and chickpeas have a slight crisp. This roasting method enhances natural flavors while adding mild spice and acidity from lime juice in the seasoning mixture.
The lime crema, made with Greek yogurt, fresh lime juice, chopped cilantro, and seasoning, provides a cooling contrast to the warm, spiced filling. Assembled in corn tortillas, the tacos are topped with crunchy red cabbage, fresh jalapeño slices, creamy avocado, and chopped cilantro, creating a balance of fresh and roasted ingredients that yield a vibrant taco experience.
This recipe can be adapted for vegan diets by substituting vegan yogurt or sour cream in the crema. The tacos are suitable for casual meals, combining accessible ingredients to produce flavorful vegetarian tacos with varied textures and bright flavors.
Ingredients
For the Tacos:
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon salt sea salt
- 1 tablespoon lime juice fresh
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 (15 oz) can chickpeas drained and rinsed
- 1 cauliflower washed and cut into bite-size florets, small head
- corn tortillas
- 1 cup red cabbage finely chopped
- 1 jalapeno pepper sliced, seeds removed
- 1 avocado seed removed and diced, large
- cilantro chopped
For the Lime Crema:
- 1 cup Greek yogurt or sour cream
- 1/8 cup lime juice fresh
- 1/4 cup cilantro chopped
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
- To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.
- Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!
Notes
- Substitute vegan yogurt or vegan sour cream in the lime crema to make the tacos fully vegan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 3mg | 1% |
| Sodium | 671mg | 28% |
| Potassium | 858mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 737IU | 15% |
| Vitamin C | 95mg | 106% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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