Since I hadn’t made tacos in a few weeks, I figured that tonight was the night! Tacos are better on Tuesday’s anyway -> Enjoy ❤
Roasted Cauliflower + Chickpea Tacos
with Lime Creama
For the Tacos:
2 teaspoons chili powder
1 teaspoon ground cumin
2/4 teaspoon garlic powder
1 teaspoon 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
whole wheat tortillas
For the Slaw:
1/2 cup finely chopped red cabbage
1/2 cup finely chopped green cabbage
1/4 cup cilantro
1/8 cup fresh lime juice
2 teaspoons sriracha
For the Lime Crema:
1 cup tofutti sour cream
1/8 cup fresh lime juice (I used way more)
1/4 cup chopped cilantro
Salt and pepper, to taste
1 jalapeño, sliced, seeds removed
1 avocado -> make some guac or slice it up!
1. Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic 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 tofutti sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.
3. Take a whole wheat tortilla and place roasted cauliflower and chickpeas on top. Top with slaw, jalapeño slices, guac or avocado, and cilantro. Drizzle lime crema over the tacos and serve!