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How to roast cauliflower for cauliflower tacos

Roasted Cauliflower and Chickpea Tacos

My favorite tacos! Roasted Cauliflower and Chickpea Tacos are easy to make and so delicious! Healthy has never tasted so good!
Course Main Course
Cuisine Mexican
Keywords cauliflower tacos, vegetarian tacos
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

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

  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!
  4. 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:)