Description
These Roasted Cauliflower Chickpea Tacos are a flavorful and nutritious vegetarian dish featuring tender, spiced cauliflower and chickpeas roasted to golden perfection. Served in warm tortillas and topped with fresh avocado, red onion, cilantro, and optional toppings like sour cream and cheese, these tacos are perfect for a satisfying weeknight meal or casual gathering.
Ingredients
Scale
Main Ingredients
- 1 medium head cauliflower, cut into small florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground coriander (optional)
- Salt and pepper, to taste
Taco Components and Toppings
- 8 small corn or flour tortillas, warmed
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
- Salsa or pico de gallo
- Vegan or regular sour cream
- Shredded lettuce or cabbage
- Crumbled feta or cotija cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Vegetables: In a large bowl, toss the cauliflower florets and drained chickpeas with olive oil, ground cumin, smoked paprika, chili powder, garlic powder, ground coriander (if using), salt, and pepper. Ensure everything is evenly coated with the spices and oil.
- Roast Mixture: Spread the seasoned cauliflower and chickpeas in a single even layer on the prepared baking sheet. Roast in the oven for 25 to 30 minutes, stirring halfway through, until the cauliflower is tender and lightly golden brown.
- Warm Tortillas and Prep Toppings: While the vegetables are roasting, warm your tortillas in a dry skillet over medium heat or in the microwave until soft and pliable. Slice avocado, thinly slice red onion, chop cilantro, and prepare any additional desired toppings.
- Assemble Tacos: Fill each warmed tortilla with a generous portion of the roasted cauliflower and chickpea mixture. Top with sliced avocado, red onion, chopped cilantro, and your choice of salsa, sour cream, shredded lettuce or cabbage, and optional cheese.
- Serve: Serve the tacos immediately with lime wedges on the side for squeezing fresh lime juice over the top to add a bright, tangy finish.
Notes
- You can customize the spice level by adjusting the amount of chili powder or adding a dash of cayenne pepper.
- For a gluten-free option, ensure you use corn tortillas labeled gluten-free.
- These tacos are great for meal prep; store the roasted vegetables and toppings separately to keep tortillas from getting soggy.
- Try adding pickled jalapeños or hot sauce for an extra kick.
- Optional cheese can be left out to keep the recipe vegan.
