Vegetarian Chickpea Cauliflower Tacos

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5 from 3 reviews

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:

  • 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 of chickpeas, drained and rinsed
  • 1 small head cauliflower, washed and cut into bite-size florets
  • Corn tortillas
  • 1 jalapeño, sliced, seeds removed
  • 1 large avocado, seed removed and diced
  • Chopped cilantro

For the Pickled Red Cabbage

  • 1 cup finely chopped red cabbage
  • 1 cup rice vinegar
  • 10 peppercorns

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


  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