Roasted Cauliflower and Chickpea Tacos with Lime Crema
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • For the Tacos:
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 (15 oz.) can of chickpeas, drained and rinsed
  • 1 small head cauliflower, washed and cut into bite-size florets
  • Flour tortillas (can substitute for corn)
  • 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
  • ⅛ cup fresh lime juice
  • ¼ 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, flipping 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. Roast a flour tortilla stovetop until crispy 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!
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/roasted-cauliflower-chickpea-tacos-lime-crema/