Description
These Roasted Cauliflower Chickpea Tacos are a flavorful and hearty vegetarian meal perfect for a quick dinner or a casual get-together. Roasting the cauliflower and chickpeas with a blend of spices creates a delicious smoky and slightly spicy filling, complemented by fresh avocado, cilantro, and tangy lime. Served on warm tortillas with optional toppings like salsa, sour cream, and cheese, these tacos are both nutritious and satisfying.
Ingredients
Vegetable & Legumes
- 1 medium head cauliflower, cut into small florets
- 1 can (15 oz) chickpeas, drained and rinsed
Spices & Oils
- 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 & 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 the oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the vegetables and spices: In a large bowl, combine the cauliflower florets and drained chickpeas. Add olive oil, ground cumin, smoked paprika, chili powder, garlic powder, ground coriander if using, salt, and pepper. Toss everything until well coated with the oil and spices.
- Roast the mixture: Spread the seasoned cauliflower and chickpeas in an even layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, stirring once halfway through, until the cauliflower is tender and has a golden brown color.
- Warm the tortillas: While the vegetables roast, warm the tortillas using a dry skillet on the stovetop or a microwave until pliable and heated through. Prepare the taco toppings by slicing avocado, chopping cilantro, and slicing red onion.
- Assemble the tacos: Fill each warmed tortilla with a generous amount of the roasted cauliflower and chickpea mixture. Top with avocado slices, red onion, fresh cilantro, shredded lettuce or cabbage, and any other desired toppings such as salsa, vegan or regular sour cream, and crumbled cheese.
- Serve and garnish: Serve the tacos immediately with lime wedges on the side for squeezing fresh lime juice over the tacos to add a bright, tangy flavor that enhances all the spices.
Notes
- Ground coriander is optional but adds a lovely citrusy note that complements the other spices.
- Use corn tortillas for a gluten-free option or flour tortillas if preferred.
- For a vegan version, choose vegan sour cream and omit cheese or use vegan cheese alternatives.
- You can customize toppings based on preference, such as adding pickled jalapeños or hot sauce for extra heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
