roasted cauliflower and chickpea tacos

PREP TIME 10 mins    COOK TIME 35 mins   TOTAL TIME 45 mins   
CUISINE: Mexican

SERVINGS   4

Ingredients  

For the Tacos:

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon sea salt
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon water
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 small head cauliflower washed and cut into bite-size florets
• Corn tortillas
• 1 cup finely chopped red cabbage
• 1 jalapeño sliced, seeds removed
• 1 large avocado seed removed and diced
• Chopped cilantro

For the Lime Crema:

• 1 cup plain Greek yogurt or sour cream
• 1/8 cup fresh lime juice
• 1/4 cup chopped cilantro
• Salt and 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!

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• Note-you can make the tacos vegan by using vegan sour cream or yogurt to make the lime crema or you can omit it...but it's really good:)

Recipe Compliments:  ​https://www.twopeasandtheirpod.com/wprm_print/recipe/39972

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