Cauliflower Tacos – roasted Cauliflower and Chickpeas with Lime Crema – make tonight a taco night because these healthy tacos are easy to make and SO good!
Taco Tuesday Cauliflower Tacos
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 Cauliflower tacos – a delicious concoction of roasted cauliflower, chickpeas, and lime crema. I think my boys are in trouble because we might eat these cauliflower tacos every night until the baby comes. They are my new favorite tacos and I want to eat them all day, every day!
How to make Cauliflower Tacos
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! Here’s how I did it:
- Toss 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.
- Roast them until the chickpeas were crunchy and the cauliflower florets are 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:)
- Top warm corn tortillas with roasted chickpeas and cauliflower.
- Add chopped red cabbage, jalapeño slices, avocado, cilantro, and lime crema.
Cauliflower Taco Lime Crema
Lime crema is easy to make at home, so don’t skip it! It’s only 4 ingredients: Greek yogurt, lime juice, salt and pepper, and and cilantro. Just mix it up and you are good to go. It really makes these tacos shine!
Healthy Never Tasted So Good
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!
If you like these easy cauliflower tacos, you might also like:
- Grilled Steak Tacos
- Grilled Zucchini Chickpea Tacos
- Honey Lime Salmon Tacos
- Grilled Avocado and Vegetable Tacos
- Three Bean Tacos
Roasted Cauliflower and Chickpea Tacos
Ingredients
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 chickpeas, drained and rinsed
- 1 small head cauliflower washed and cut into bite-size florets
- Corn tortillas
- 1 cup finely chopped red cabbage
- 1 jalapeño sliced, seeds removed
- 1 large avocado seed removed and diced
- Chopped cilantro
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
- 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.
- 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.
- 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:)
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
I like this recipe – it was even better with some salted honey added to the cauliflower and chickpea mixture. The salmon taco recipe was my favorite.
Amazing! My husband and I agree, these are the best tacos I’ve ever made!
Substituted Kale for cabbage, to add some extra nutrition.
This was delicious!! Made jalapeno crema though, we like spicy.
Glad you loved the tacos!
Wow. This was delicious. My husband and I were looking for something healthy, but we were also dubious about the recipe…..no sacrifices on taste. Thank you!
These are delicious. I originally made them for my vegan niece but now make them all the time.
These are even better than I could have imagined! The combination of spices and lime dresses up the humble chickpea and cauliflower along with the crowning glory, the lime crema. Healthy, easy and delicious. Thank you, Maria!
These were okay, but would have been better if the spice mixture didn’t slide right off the chickpeas and cauliflower. I suspect it was the water and lime juice added to the oil, so if I make these again, I’ll omit those next time as an experiment.
Not being rude or critical, just wanted to ask – did you make sure to mix the chickpeas and cauliflower in the bowl with the spice mixture before adding to the pan? I almost didn’t, but glad I caught that. If you make sure the chickpeas and cauliflower are really well mixed with the spices first – oil, water and all – I promise it won’t slide off!
These tacos are amazing! Full of flavor! I made them for dinner tonight and everyone loved them! A definite keeper.
Amazing recipe. We had to make them 2 times in a row! Super easy. We didn’t make the lime cream since my gang wanted more individual choices. Thanks!
These were so delicious! The spices were perfect on the cauliflower- I did double them because I had a big head of cauliflower, and it was the right amount. We subbed a vegan lime crema for the one in the recipe. Even my carnivorous husband thought they were tasty!
Yay!
Hi Hannah! What did you use for the vegan version of the crema? Thanks!
Soo delicious!! Already shared the recipe with some family and friends because we loved it so much! I added a little Mayo and some like zest to the crema.
I tried the recipe and we loved it
There’s a taco restaurant near us that serves cauliflower chickpea tacos. I really love them. They have a great earthy flavor, but I always think it needs something a little sharp and acidic to make the flavors sing. The cilantro lime sauce did the trick! Great balance of flavors and textures, and easy enough to become a regular weeknight dinner! When I make this again, I will probably use more chili powder and add some ancho chili powder. I made the recipe for four servings, and I’m a little skeptical about the serving sizes. It’s very light and it was so good my husband and I had seconds and nearly finished all the cauliflower and chickpea filling
Maria! This was soooo delicious-yum! I served it on soft flour tortillas with avocado(with lime and garlic powder) and feta cheese, red cabbage, fresh cilantro and red onion. The chick peas had a nice crunch and the was cauliflower so tasty. A new favorite for sure and another great recipe from 2 Peas! *****
These look amazing! Can’t wait to try them… question…. the tortillas in the IG pic (where I found this recipe) look like they have been charred. ???Different from the pics on this recipe. ???? Did you char the tortillas at some point?
I make these all. the. time. Used purple cauliflower tonight and I feel so fancy!
These are so delicious and have so much flavor! Didn’t even miss having meat or chicken in our tacos. Will definitely be making these again!
This is a family favorite! We live be these tacos and add a little Yellowbird Jalapeño sauce for an extra kick.
This is a family favorite! We love these tacos and add a little Yellowbird Jalapeño sauce for an extra kick.