Roasted Cauliflower Chickpea Tacos

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Quick Summary

These roasted cauliflower and chickpea tacos are bursting with flavor. With a vegetarian base, the strong flavors of fresh jalapeño and a spice blend, and the creaminess of avocado and lime crema, these tacos have it all.

Close up of three roasted cauliflower and chickpea tacos on a plate

There’s never a bad time for tacos, and these Roasted Cauliflower Chickpea Tacos are my all-time favorite. With a cauliflower and chickpea base, these vegetarian tacos are super healthy and super satisfying. Vegetarians, meat lovers, and even kids LOVE these tacos. I promise!

The cauliflower tacos are full of flavor, with a balance of spice, salt, and citrus. They have lime, jalapeño, avocado, four different spices, and a mouth-watering lime crema. Simply put, these tacos are DELICIOUS! You will want to make them for Taco Tuesday or any night of the week.

Overhead view of ingredients for roasted cauliflower and chickpea tacos: tortillas, raw cauliflower, car cabbage, jalapeño slices, a lime, an avocado, canned chicpeas, a bowl of spices, a jar of water, a bowl of olive oil, and a sprig of cilantro

Taco Ingredients

These tacos have a lot of different ingredients, with each bringing a new flavor element to the dish. Make sure to check out the recipe card at the bottom of the page to see the exact ingredient amounts.

For the Tacos:

  • Chili powder
  • Ground cumin
  • Garlic powder
  • Onion powder
  • Salt
  • Lime juice – Be sure to use freshly-squeezed lime juice.
  • Olive oil
  • Water
  • Canned chickpeas – The chickpeas should be drained and rinsed.
  • Cauliflower
  • Corn tortillas
  • Red cabbage
  • Jalapeño
  • Avocado
  • Cilantro

For the Lime Crema:

  • Greek yogurt – You can also use sour cream for a richer and more traditional flavor.
  • Lime juice
  • Cilantro
  • Salt
  • Pepper

Can These Tacos Be Made Vegan?

The tacos are already healthy, vegetarian, and gluten-free. But you can also make them vegan! The only non-vegan ingredient in this recipe is the Greek yogurt or the sour cream that you’ll need for the crema. Use your favorite vegan yogurt or sour cream, and suddenly you’ve got vegan tacos! 

How to Make Roasted Cauliflower Chickpea Tacos

These tacos may be full of flavor, but they’re pretty easy to make, and only take about 45 minutes. Here’s how to make them.

  • Prep. Preheat the oven to 400F.
  • Season the cauliflower and chickpeas. Add the lime juice, olive oil, water, salt, and spices to a bowl, then mix to combine. Then add the cauliflower and chickpeas to the bowl.
  • Roast. Mix the cauliflower and chickpeas in the seasonings, then pour into a greased baking tray. Bake for 30-35 minutes, stirring occasionally. The cauliflower should be fork tender, and the chickpeas should be starting to get crispy.
  • Make the crema. Add the Greek yogurt or sour cream to a bowl, along with the lime juice and cilantro. Stir until combined, then season to taste with salt and pepper.
  • Assemble. Place some of the cauliflower and chickpea mixture on a tortilla, then top with cabbage, jalapeño, cilantro, and avocado. Drizzle the crema on top, and then devour! 

Tips for Success

Here are some tricks and tips for making the best possible roasted cauliflower and chickpea tacos. 

  • Heat the tortillas. Before assembling the tacos, heat the tortillas in a pan, or directly over a flame. Warming them up makes them more malleable, so they’re less likely to tear or fall apart. It also increases the corn flavor. 
  • Use a perfectly ripe avocado. Picking the right avocado can make a huge difference. An unripe avocado can ruin the texture of these tacos, while also not being very flavorful. Pick an avocado that doesn’t feel mushy, but is soft when you squeeze it. 
  • Make the crema ahead of time. The further in advance you make the lime crema, the longer the flavors will have to meld together. Making it a few hours in advance, or even the day before, can really increase the intensity of the flavors.
A plate with two roasted cauliflower and chickpea tacos, next to half an avocado and a bowl of jalapeño slices

Serving Suggestions

I like to serve these tacos with some traditional Mexican side dishes. Here are a few of my favorite things to have on the table when eating these tacos.

How to Store 

These tacos are definitely best served fresh. You can keep them in the fridge for a few days, but the tortillas will get soggy almost immediately. Instead, I recommend storing the ingredients separately, and then assembling them when it’s time to eat.

The roasted cauliflower and chickpeas will last for up to 7 days in the fridge or 4 months in the freezer. The lime crema will last for up to 5 days in the fridge, and shouldn’t be frozen. Both items should be stored in airtight containers.

How to Reheat

To eat leftover roasted cauliflower and chickpea tacos, simply heat up the filling, and then assemble. You can reheat the cauliflower and chickpea mixture in the oven, on the stove, in the air fryer, or in the microwave. If the mixture is frozen, reheat in the oven, or thaw before heating in the microwave or on the stove.

A plate with two roasted cauliflower and chickpea tacos on it, topped with avocado and fresh jalapeño, next to a plate with lime slices and a jar of lime crema, with half an avocado and a plate of tacos next to it

More Taco Recipes to Try

If you liked these roasted cauliflower and chickpea tacos, then check out some of my other favorite taco recipes.

Close up of half a roasted cauliflower and chickpea taco, topped with avocado, lime crema, and fresh jalapeños
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Close up of a roasted cauliflower and chickpea taco on a plate, next to a plate with lime slices and a bowl of lime crema, with a sprig of cilantro

Roasted Cauliflower Chickpea Tacos

These roasted cauliflower and chickpea tacos are bursting with fresh and spicy flavors. Plus, they're vegetarian and gluten-free!
4.69 from 76 votes


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


  • 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!


You can make this recipe vegan by substituting vegan yogurt or vegan sour cream in the crema.


Calories: 195kcal, Carbohydrates: 17g, Protein: 10g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 3mg, Sodium: 671mg, Potassium: 858mg, Fiber: 7g, Sugar: 6g, Vitamin A: 737IU, Vitamin C: 95mg, Calcium: 115mg, Iron: 2mg
Keywords cauliflower tacos, healthy tacos, vegetarian tacos

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I love that you kept these vegetarian, thank you 🙂 And cauli! Been eating a ton of it this winter. I love that you roasted it with the chickpeas. Delish! pinned

  2. I am not usually a taco fan…but I LOVE roasted cauliflower and chickpeas…especially with cumin! I could definitely face plant into a plate of these tonight! Pinned!

  3. I craved Mexican SO MUCH when I was pregnant with Jon David. Loving that gorgeous lime crema on top of these!!

  4. I love how you gave this a Middle Eastern twist on Mexican food. I’m have to have this now!

  5. I craved Mexican flavors like crazy when I was pregnant with my 2nd. I love this taco combination!

  6. I love veggie tacos, and there’s no way I would omit the lime crema. I avoided crema for years then one day bought it on a whim. What was wrong with me all that time? Crema is so fantastic….can’t wait to make this one!

  7. What an easy and light meal! I crave Mexican food year round and I like this vegetable version.

  8. Love this combination for tacos, Maria. Now I can picture you cooking in your kitchen, too! 🙂

  9. Love everything about these!! And I’m glad Mexican food is getting you through pregnancy!! Much love xoxo, Becky

  10. Ahhh I’m drooling over these tacos! This is like a typical Mexican/Moroccan inspired dinner!

  11. I love finding new vegetarian recipes. This one is definitely a keeper.

  12. I usually don’t like chickpeas whole other then in the occasional soup but I might have to try these out because I love all things Mexican and these would be great for meatless Mondays! Gorgeous photo too btw!

  13. I totally just made chickpea tacos, too! Love that you included crispy cauliflower… and that lime crema—YUM

  14. Wow, wow, and WOW again! I am a new vegetarian and I am surrounded by meat eaters.. So it’s difficult for me to come up with creative ways to enjoy my favorite foods (like tacos). This helps so much! Thank you!

    Peace & Sunshine,

  15. Just made these, they are to die for!! Love the cauliflower and chick peas. I added Chicken to up the protein, love!

  16. I love Mexican any time of year – and this is totally adding to the list of Mexican Food cravings!

  17. I love tacos, cauliflower, and chickpeas! These are calling my name. I just posted tacos with homemade tortillas yesterday. I have some stashed in the freezer and will be breaking them out to make these.

  18. Wow cauliflower never looked so good! I have been cooking a lot of Mexican lately too, so I am definitely in the mood for these.

  19. Hey Guys, these look great!! I loooovee tacos! Like you, I also craved Mexican food during my pregnancy! Although I’m not pregnant now, I still want to try these!!

  20. These look so tasty! My fiancé loves all the ingredients except the cauliflower, but I bet I could convince him to give them a try. I think the chickpeas, lime, and cilantro could get him to eat just about anything!

  21. OMG! These are one of the yummiest things I have ever tasted. Made them for dinner last night and just finished up the leftovers for lunch. Each item makes them just perfect. I am not a vegetarian by any stretch of the imagination, but you just don’t miss meat in these. Love!

  22. I LOVE this recipe. I used my cilantro-cashew creme for the sauce, but otherwise followed the recipe (oh, and I added some red pepper because my taco seasoning was too mild). I also served it in a pita pocketso it didn’t have that corn taste. I think next time I’ll toss some corn with the cauliflower-chickpea mixture to resolve that.
    Great recipe and vegan when the cashew creme is used.

  23. Made these for the family last night. Dont think 2 boys woulda been crazy about seeing tacos w/ just cauliflower & garbanzo’s, so browned some ground turkey w/ an extra tbsp of the seasoning and added to veggies. Boys ate three each! Also served w/ chopped tomato and bl olives. Loved the lime crema(added a little zest,as well). Nice alternative to the same old, same old.

  24. so good! made these last night! husband and kids approved! my son was eating the chickpeas dressed with seasoning out of the bowl before i could even get them in the oven! ha! this will be on our week night rotations for sure! thanks!

  25. Made these today, and they are definitely winners! I look forward to using the spice blend/roasting with other ingredients.

  26. I just had to come back and comment because I made these last night, and they are soooo good! So good. My husband and I ate all of them. Thanks for this!

  27. Just wanted to let you know we made these last night and they were delicious! My partner took the first bite and instantly said, ” make again!”, as he proceeded to stuff his face.

  28. These were amazing!! Easily the best tacos I’ve ever made! I used plain Siggi’s yogurt for the crema – it turned out really thick but really delicious. My only regret was not making more of the chickpea & cauliflower mixture; I have a feeling my husband and I will be fighting over the leftovers tomorrow 🙂 Thanks!!

  29. Hi! wonderful blog and looks like an amazing recipe! I have a question though,
    the Chili powder is a blend of spices or simple red hot chilis dried and powdered..?
    🙂 thanks so much for helping!!
    Best wishes from Italy!

  30. I’ve been making these tacos like crazy – and I’m vegan. I knew that omitting the lime crema just wasn’t an option, so I’ve been using coconut cream from Trader Joes. It’s thicker than others I’ve found (like Thai Kitchen) and I keep the can in the fridge, which thickens it. SO good! Thank you for giving us a new favorite taco recipe for our ‘Taco Tuesdays’ at home. 🙂

  31. Made these for dinner tonight and wow!! Did not miss the meat at all… Definitely a keeper, thank you!

  32. I made these last night, and they were the best tacos I’ve ever had! Very fresh and flavorful. We’re vegan so I made cashew sour cream and then added the lime and cilantro. Amazing! My husband said he cd eat them all night!

  33. I made these last night…. shockingly AMAZING! 1st time eating roasted cauliflower and chickapeas!

  34. I made these delicious tacos for my husband and I last weekend- can I say “AMAZING!” I love eating vegetarian and my husband does not- but, he loved them! He kept saying what a great substitute chickpeas were for meat 🙂 I will definitely keep this in the ‘favorites’ for meal time! Thank you!!

  35. I just tried these for dinner tonight and they were OUT OF THIS WORLD! I LOVED them! Even my picky 2 yr old liked them! I will definitely be making these again 🙂

  36. Made these tonight and my whole family loved them. Super great, fast and easy recipe, thank you!

  37. Can i freeze the Lime Crema? and what do you think of this with pita bread 😀 looka like the best thing iv seen in a while

  38. In searching for new chickpea recipes I found your site. These are beautiful and I would not have thought on my own to roast chickpeas with cauliflower! Thank you for the inspiration. Now, if only I could get my husband to eat cooked cauliflower!

  39. My husband and I made these tonight. So so delicious! He is a meat-eating Texan and was not initially impressed with my vegetarian menu this week but he absolutely loved these tacos! This is definitely a recipe to keep and make over and over in our home. Thank you! Can’t wait to try more of your recipes!

  40. These are absolutely delicious! Making them tonight for the third time! YUM! Thank you for this fabulous recipe 🙂

  41. This is the second time I’ve made this recipe and it’s amazing! The chick pea and cauliflower mixture is super filling and flavorful. I’m not a vegetarian, but I enjoy these taco as much if not more than the meat version.

  42. We had these again for dinner tonight, and they were amazing! We’re a LARGE family of vegetarians, and these are one of our favorite meals. So yummy!

  43. I just made these and they are incredible! I added a little tilapia to mine. The lime crema really makes these wonderful, and any time I can make veggies work in place of meat is very appreciated. Thank you for sharing your recipes!

  44. I loved this recipe! So glad I tried it – completely different from anything we typically eat. Although my young kids didn’t eat it (they hardly ever eat most dinners, so their vote doesn’t count), I had four tacos myself. The sauce is amazing. Made exactly as written and every ingredient is perfect with it. I get the leftovers for lunch and I’m excited.

  45. I made these tonight and they were SOOOO good!
    A new favorite in my house.

    I made half the recipe and we got 5 tacos from it.

  46. Actually going to turn it into a salad with some avocado and quinoa, I think. But, I love the combination and your page is filled with loads of lovely ideas for dinners.

  47. These were delicious! Thanks! We made these last night for our taco Tuesday dinner and really enjoyed them. Great flavors, healthy and a great alternative to standard tacos!

  48. Someone on Twitter and Instagram is using this recipe and photos as their own – IG handle: roxiwatson81, File a complaint on the Instagram web page. Copyright infringement or what!

    1. I haven’t tried roasting white beans, but they would be good unroasted for sure!

  49. Totally just made it with the white beans…twas DELICIOUS! I used a mango curry sauce instead with chicken and spinach as I didn’t have the other ingredients. Yum-o!

  50. Made this today and loved it totally. I made whole wheat tacos dressed it up with broccoli and chickpeas roasted with dukkah and that lime cream is divine!!! 🙂

  51. I’m super excited to make these for a date tonight… I’ve had my eye on this recipe for the past week and tonight is go time! Hopefully mine live up to your standard (and I can make a good impression).

    Which do you prefer for making your lime crema between the 2 options? I currently have both, greek yogurt and sour cream at home! Thanks! 🙂

  52. These tacos look amazing!  I love a healthy way to indulge my Mexican cravings.  I included it in my latest post “Kick Start The New Year #2: 15 Healthy Dinners”! 

  53. I made these tonight with minor alterations because I’m doing a top 8 allergen elimination diet. These were OUTSTANDING! So delicious, flavorful, and really filling. Thank you for such a great recipe!

  54. I made these tonight with minor alterations because I’m doing a top 8 allergen elimination diet. They were OUTSTANDING! Seriously so delicious, flavorful, and filling! Thank you for such a great recipe!

  55. I’m scarfing them down right now. The only thing I changed is that I made the cream and used it as a dressing for a slaw. Basically, I was feeling too lazy to chop cabbage and the precut mix was right there. I will most definitely add it to my fish tacos

  56. Okay listen……..THESE TACOS WERE AMAZING. I get a bit nervous when making new recipes (especially cauliflower tacos) but I decided to take a risk with this one…I could not have made a better choice (thanks to Pinterest!). The texture of the cauliflower and the chickpeas somewhat made me feel like I was eating a beef taco for sure, and all of the flavors together made it seem like there was a party in my mouth. Seriously. I was really blown away. My recipe-trying experiences for the most part fall short; but not this time. The only thing I would do differently is blend the sauce instead of mixing it by hand so that it would have a “saucier” consistency…but regardless, you have to have the sauce. It really sets everything off. Other than that, the flavors were truly satisfying and I told everyone at work about my new discovery. If you happen to stumble across this recipe like I did, please TRY THIS!!!

  57. This is one of my favorite recipes. I found Bolthouse Farms Cilantro Avocado Yogurt dressing works great with it. I love good food and shortcuts!

  58. 5 stars
    I LOVE these tacos and make them at least every other week! I use much less salt, a little extra of each of the spices and lime juice and don’t make the crema. These are our go-to tacos and guests are always impressed when we make them!

  59. 5 stars
    Super a recent vegetarian and this was delicious.
    I improvised due to lack of ingredients. I used shredded lettuce and carrots.i used cayenne pepper instead of new fav taco

  60. 5 stars
    Made this tonight and loved it!  Took a bit more time to get crispy chickpeas but I think I had overcrowded the pan. Hubby also loved!  Added pickled jalapeños as garnish. :). Thanks!

  61. 5 stars
    This was an absolutely unbelievably DELICIOUS meal! I made it exactly as posted. Yummiest meal I’ve made in a while! Thanks  for creating it! 

  62. 5 stars
    We made this tonight (VEGAN) version and it was AMAZING!!! I made the lime Crema with vegenaise. Husband loved it too.

  63. 5 stars
    The colors are so vibrant- your photography is fantastic! I look forward to trying this roasted cauliflower and chickpea tacos. Can i post it on my blog?

  64. 5 stars
    Made these for a Sunday lunch for my family. I was wanting taco something, but something light. These HIT the spot!! So delicious! Even my carnivore husband enjoyed these after a few words of not seeing any meat! He even said they are a make again! Thank you for a feel good meal!

  65. 5 stars
    This is incredibly delicious and really too easy. My husband said thisroasted cauliflower and chickpea tacos were better than any butter chicken he has ever eaten before our vegan life. Thx for sharing!

  66. 5 stars
    These are delicious. I did not have cilantro so I used fresh parsley from our garden. But they are messy. Next time I think I will make them as a wrap do you can pick them up or put Tostitos on a plate and layer everything else on top.  A little “make ahead” tip. I roasted the chickpeas and cauliflower in the morning, grated the cabbage and added the jalapeño and refrigerated it and made the Crema. At supper I heated the chickpea mixture in the frypan and cut up the avocado. Everything else was ready to go. I’m going to take these to a friend’s cottage and will take them in the cooler this way. 

  67. 5 stars
    These surpassed my expectations. My six year old loved them as well and my three year old at least enjoyed making them! We will definitely eat these often!!!

  68. After seeing the title I was a little skeptical. But it turns out that these are indeed very good tacos. They are very health as well, and suitable for vegetarians. I love tacos, and I have sampled quite a bit of them over the years But I have to admit, these are pretty good. Thanks for this.

  69. 5 stars
    After seeing the title I was a little skeptical. But it turns out that these are indeed very good tacos. They are very health as well, and suitable for vegetarians. I love tacos, and I have sampled quite a bit of them over the years But I have to admit, these are pretty good. Thanks for this.

  70. 5 stars
    OMG. That is all.

    Kidding that’s not all I’m going to say; my vegan son is home from college and I made these tonight using a plain non dairy yogurt (Ripple brand for anyone who cares). I added minced jalapeno to the crema because I had one on hand.

    Winner winner, vegan dinner. Will absolutely make again! : )

  71. 5 stars
    Added some spinach and did a trashy thing by using buffalo sauce rather than the crema.

    SO GOOD! Your spice mix for the cauliflower and the chickpeas is amazing!

  72. So good!!! I have made this recipe multiple times now. The last time I made it , I didn’t have chickpeas so I sub’d with zuccinis. With that lime crema, and cilantro lime rice, I turned it into a burrito with a wheat flour tortilla and it was incredible!! That lime crema is so so good. Thanks for this versatile recipe!

  73. 4 stars
    i like it. it is very easy cauliflower tacos I made these tonight. it is very tasty and healthy it looks so tasty

  74. Thank you for the helpful post. I found your blog with Google and I will start following. Hope to see new blogs soon.

  75. 4 stars
    Curried cauliflower rice is a soup flavor.It’s taste is very delicious. This soup is good for our health.

  76. 5 stars
    These are delicious! Sometimes, I just make the cauliflower and chickpeas as a side dish. My newly vegan daughter loved them (minus the crema). Anytime I am looking for an idea for dinner, this is my go to website. I’ve probably made 30 recipes from here and they’re all good. Love the cookbook too.

    1. Thanks so much! I am thrilled you are loving our recipes! Thanks for purchasing our cookbook too!

  77. 4 stars
    These were great! I left out the sea salt and sprinkled with seasoned salt just before I took these out of the oven. My teens googled them up and Hubby loved them too!!

  78. Made these vegan by using Tofutti Sour Cream. Love it and already looking forward to leftovers tomorrow!

  79. 4 stars
    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.

  80. 5 stars
    Amazing! My husband and I agree, these are the best tacos I’ve ever made!
    Substituted Kale for cabbage, to add some extra nutrition.

  81. 5 stars
    Wow. This was delicious. My husband and I were looking for something healthy, but we were also dubious about the recipe… sacrifices on taste. Thank you!

  82. 5 stars
    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!

  83. 3 stars
    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.

    1. 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!

  84. 5 stars
    These tacos are amazing! Full of flavor! I made them for dinner tonight and everyone loved them! A definite keeper.

  85. 5 stars
    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!

  86. 5 stars
    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!

  87. 5 stars
    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.

  88. 4 stars
    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

  89. 5 stars
    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! *****

  90. 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?

  91. 5 stars
    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!

  92. This is a family favorite! We live be these tacos and add a little Yellowbird Jalapeño sauce for an extra kick.

  93. This is a family favorite! We love these tacos and add a little Yellowbird Jalapeño sauce for an extra kick.

  94. 5 stars
    My husband thinks it’s not a meal without meat yet he liked these and said they were “meaty”, high praise. I loved them and the lime crema took it over the edge for me! I could eat these weekly! Love all recipes I’ve tried and bought you book. Thank you!

  95. This was an amazing dish. I also made an elote corn side and people used that on top of tacos and it was amazing.