Roasted Cauliflower and Chickpea Tacos

Roasted Cauliflower and Chickpea Tacos

Roasted Cauliflower and Chickpea Tacos
Until I made these tacos last week, it had been a while since I had actually cooked anything. First there was moving, then there was falling on stairs, then there was making myself sick by taking too many painkillers and drinking alcohol (obviously not smart, kids, don’t do it). And then the timing worked out that we didn’t have a stove or oven for a few days while we got a gas lined installed in our kitchen and got a new gas range delivered and hooked up. So although I pinned this recipe and fully intended to make it right away, I ended up having to wait. Which probably made these tacos taste even better, although I don’t really think they needed much help. I mean, they’ve got roasted vegetables, which are pretty much always delicious, plus Mexican spices and avocado and sour cream, which make anything better, so it’s a pretty potent recipe right there. And I can’t take any of the credit, because the recipe is pretty much entirely from here (I just tweaked it a tiny bit).
Roasted Cauliflower and Chickpea Tacos

Roasted Cauliflower and Chickpea Tacos

Recipe from here.

For the Tacos:
1 1/2 Tablespoons chili powder
2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoon sea salt
2 tablespoon fresh lime juice
2 tablespoon olive oil
2 tablespoon water
1 (15 oz.) can of chickpeas, drained and rinsed
1 head cauliflower, washed and cut into bite-size florets
Small corn or flour tortillas
1 cup finely chopped red cabbage
1 large avocado, seed removed and diced
Hot sauce
Mild cheese, like mozzarella or cheddar, grated

For the Lime Crema:
1 cup sour cream
1/8 cup fresh lime juice
Salt and pepper, to taste
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 two lightly greased baking sheets. Roast for 30-45 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 sour cream in a small bowl. Whisk in fresh lime juice. Season with salt and pepper, to taste.

If using flour tortillas, heat a non-stick skillet on medium heat and lightly toast tortillas until they’re browned on one side, then flip and toast the other side. To construct your tacos, take a tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, avocado slices, grated cheese, and hot sauce. Drizzle lime crema over the tacos and serve!

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