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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
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4.69 from 76 votes

Roasted Cauliflower Chickpea Tacos

Recipe from Two Peas and Their Pod

These roasted cauliflower and chickpea tacos are bursting with fresh and spicy flavors. Plus, they're vegetarian and gluten-free!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cauliflower tacos, healthy tacos, vegetarian tacos
Servings: 4
Calories: 195kcal

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!

Notes

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

Nutrition

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