Roasted Cauliflower and Chickpea Tacos
Roasted Cauliflower and Chickpea Tacos with Lime Crema-make tonight a taco night because these healthy tacos are easy to make and SO good!
I have been craving Mexican food throughout my entire pregnancy. Burritos, tostadas, enchiladas, and taco salads have been on our dinner menu A LOT! I am so glad my boys like Mexican food because if they didn’t they would be going without dinner or eating cold cereal:)
This week I mixed up Mexican night by making Roasted Cauliflower and Chickpea Tacos with Lime Crema. I think my boys are in trouble because we might eat these tacos every night until the baby comes. They are my new favorite tacos and I want to eat them all day, every day!
Roasted Chickpea Fajitas are a favorite at our house so I decided to make roasted chickpea tacos. This time I added cauliflower because it is in season and one of my favorite veggies. I am always on board for adding more veggies!
I tossed the chickpeas and cauliflower in spice mixture I created that included: chili powder, cumin, garlic powder, onion powder, and salt. I also added fresh lime juice and a little olive oil. I roasted them until the chickpeas were crunchy and the cauliflower florets were tender. I could have snacked on the chickpeas and cauliflower straight from the pan, they were so flavorful. I stopped myself because I had tacos to make!
I used small corn tortillas to make my tacos. You can use a larger size if you want, I just love mini tacos…so I can eat more:)
I topped warm corn tortillas with roasted chickpeas and cauliflower. I also added chopped red cabbage, jalapeño slices, avocado, cilantro, and lime crema.
Lime crema is easy to make at home, so don’t skip it! It really makes these tacos shine!
Roasted Cauliflower and Chickpea Tacos are my new obsession. When you are pregnant and you find a winning food, you don’t let go, you hold on tight. I am going to be making these tacos on a regular basis. They are the BEST tacos I have ever eaten. They sure hit the spot!
Make tonight a taco night and whip up Roasted Cauliflower and Chickpea Tacos! Healthy has never tasted so good!
And check out my friend Becky’s Eat Seasonal Produce Guide for March! Cauliflower is in season so now you have no excuses! These tacos need to happen! Becky has lots of other ideas for seasonal recipes too! Check it out!
Roasted Cauliflower and Chickpea Tacos
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
My favorite tacos! Roasted Cauliflower and Chickpea Tacos are easy to make and so delicious! Healthy has never tasted so good!
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
1 cup finely chopped red cabbage
1 jalapeño, sliced, seeds removed
1 large avocado, seed removed and diced
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. Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
2. To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.
3. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!
Note-you can make the tacos vegan by using vegan sour cream or yogurt to make the lime crema or you can omit it...but it's really good:)