Roasted Cauliflower and Chickpea Tacos (Vegan)

4 servings
45 min

Roasted Cauliflower and Chickpea Tacos make taco night easy to achieve on a whim— just toss the veggies in a delicious blend of spices, roast until crispy, and tuck into tortillas with your favorite toppings.

Healthy tacos on a weeknight, here we come!

Cauliflower tacos aren’t just a healthier, vegan option, they’re also easier than meat-based tacos and far more convenient. You don’t have to worry about cooking and shredding chicken, dirtying up your stove with splatters of beef, or dredging and frying fish. So while I love a weeknight dinner that happens to be plant-based, my original inspiration for this recipe was an intense craving for tacos, and an even stronger desire to do as little work as possible.

Just drizzle a bunch of chopped cauliflower and a can of chickpeas with olive oil, and season with salt, pepper, and as many of the spices on the ingredients list that you’ve got. The only essential spice is chili powder, and the smoked paprika adds amazing flavor. The rest of the spices make everything better, but don’t stress if you don’t have them all.

Roast the vegetable-chickpea mixture while you heat tortillas and get your toppings ready, then just scoop, fill, and serve! Here’s how it’s done, step-by-step:

How to make cauliflower tacos

Season the cauliflower and chickpeas with olive oil, salt, pepper, chili powder, cumin, oregano, garlic powder, onion powder, and smoked paprika. Roast for 30-35 minutes or until the cauliflower is golden brown in spots and the chickpeas are slightly crisp.

Meanwhile, heat the tortillas. If you have a gas stove, char them directly over the open flame, using tongs to flip, a few seconds per side. For an electric stove, toast them in a small skillet until pliable and warmed through. Store tortillas wrapped in foil to keep warm.

To serve, add a scoop of the cauliflower-chickpea mixture into the middle of each tortilla, top with avocado, pico de gallo, a few cilantro leaves, a squeeze of lime, and a couple dashes of hot sauce.


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Roasted Cauliflower and Chickpea Tacos (Vegan)

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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Ingredients

For the cauliflower and chickpeas:

  • 1 small head cauliflower, chopped into bite-sized pieces
  • 1 15.5-oz can chickpeas, drained and rinsed
  • Extra virgin olive oil
  • Salt and freshly cracked black pepper
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika

For serving:

  • 12 corn or flour tortillas
  • Sliced avocado or guacamole
  • Pico de gallo or salsa
  • Fresh cilantro, leaves separated from large stems
  • Lime wedges
  • Hot sauce

Instructions


Heat the oven to 425°F. Arrange the cauliflower and chickpeas on a large rimmed baking sheet. Drizzle generously with olive oil, season with salt and pepper. Sprinkle with the chili powder, cumin, oregano, garlic powder, onion powder, and smoked paprika. Toss with your hands, then taste and adjust seasonings. Transfer to the oven and roast for 30-35 minutes or until the cauliflower is golden brown in spots and the chickpeas are slightly crisp.
When the chickpea-cauliflower mixture is almost ready, heat the tortillas. If you have a gas stove, char them directly over the open flame, using tongs to flip, a few seconds per side. For an electric stove, toast them in a small skillet until pliable and warmed through. Store tortillas wrapped in foil to keep warm.
To serve, add a scoop of the cauliflower-chickpea mixture into the middle of each tortilla, top with avocado, pico de gallo, a few cilantro leaves, a squeeze of lime, and a couple dashes of hot sauce.

Tips

  • The only essential spice is chili powder, and the smoked paprika adds amazing flavor. The rest of the spices make everything better, but don’t stress if you don’t have them all.

Samantha
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