Description
These Roasted Cauliflower Chickpea Tacos are a flavorful and nutritious vegetarian meal featuring spiced cauliflower and chickpeas roasted to golden perfection, served with fresh toppings like avocado, red onion, cilantro, and a squeeze of lime. Perfect for a wholesome weeknight dinner or a casual gathering, these tacos combine smoky spices and vibrant textures for a satisfying bite.
Ingredients
Scale
Main Ingredients
- 1 medium head cauliflower, cut into small florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground coriander (optional)
- Salt and pepper, to taste
For Serving
- 8 small corn or flour tortillas, warmed
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
- Salsa or pico de gallo
- Vegan or regular sour cream
- Shredded lettuce or cabbage
- Crumbled feta or cotija cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to ensure even cooking and easy cleanup.
- Season Vegetables: In a large bowl, toss the cauliflower florets and drained chickpeas with olive oil, ground cumin, smoked paprika, chili powder, garlic powder, ground coriander if using, salt, and pepper to evenly coat with the spices for maximum flavor.
- Roast Mixture: Spread the seasoned cauliflower and chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is tender and has a nice golden-brown color.
- Warm Tortillas & Prepare Toppings: While the vegetables are roasting, warm the tortillas in a dry skillet over medium heat or microwave them until soft. Slice avocado, thinly slice the red onion, chop fresh cilantro, and gather other desired toppings like lettuce, sour cream, and salsa.
- Assemble Tacos: Fill each warmed tortilla with the roasted cauliflower and chickpea mixture. Add your preferred toppings such as avocado slices, red onion, cilantro, shredded lettuce or cabbage, salsa, sour cream, and cheese if using.
- Serve: Serve the tacos immediately with lime wedges on the side for squeezing fresh lime juice over each taco to add brightness and tang.
Notes
- You can substitute chickpeas with black beans or other legumes if preferred.
- For a spicier kick, add cayenne pepper to the spice blend.
- Use gluten-free tortillas to make this recipe gluten-free.
- These tacos are perfect topped with your favorite salsa or hot sauce for extra flavor.
- Leftover roasted vegetables can be refrigerated for up to 3 days and used in salads or wraps.
