Ingredients
1 large head cauliflower, cut into small florets
1 can (15 oz) chickpeas, rinsed and dried
3 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
8–12 small corn tortillas
1/2 cup Greek yogurt or vegan sour cream
1 tbsp lime juice
Fresh cilantro and sliced radishes for garnish
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the cauliflower florets and dried chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
Step 3: Spread the mixture onto the baking sheet in a single layer, ensuring they aren’t crowded.
Step 4: Roast for 20-25 minutes, tossing halfway through, until the cauliflower is tender and the chickpeas are slightly crispy.
Step 5: While roasting, whisk together the yogurt and lime juice in a small bowl to make the crema.
Step 6: Warm the tortillas in a pan or over an open flame.
Step 7: Assemble the roasted cauliflower and chickpea tacos by spooning the vegetable mixture into tortillas and topping with lime crema, cilantro, and radishes.
Notes
Ensure the chickpeas are very dry before roasting for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Healthy Dinner
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2-3 tacos
- Calories: 285
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: roasted cauliflower and chickpea tacos, vegan tacos, healthy dinner, plant-based mexican recipes
