Vegetarian Chickpea Cauliflower Tacos

Chickpea cauliflower tacos are healthy, easy to make and packed with flavor. Vegetarian, gluten-free and brightly colored, they will look stunning on your dinner table.



For the Tacos:

For the Pickled Red Cabbage

For the Lime Crema:


  1. Whisk together the spices, salt, lime juice, olive oil, and water. Add the chickpeas and cauliflower and toss until coated.
  2. Roast at 400 F degrees for 30-35 minutes, until cauliflower is tender and chickpeas are a bit crispy.

Make the pickled red cabbage:

  1. Place the peppercorns in a jar and add the sliced cabbage. Fill the jar with rice vinegar, cover and refrigerate at least overnight, up to a week.

Putting the Taco Together:

  1. Top each tortilla with the chickpea cauliflower mixture and the pickled cabbage, sliced jalapenos, avocados, and cilantro.
  2. Drizzle with the lime crema and serve.


Adapted from Two Peas & Their Pod