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Vegetarian Chickpea Cauliflower Tacos

5 from 2 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.

Ingredients

Scale

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

Instructions

  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.

Notes

Adapted from Two Peas & Their Pod