Roasted Cauliflower & Chickpea Tacos
These Southwest Tacos are a culinary journey that brings the goodness of roasted cauliflower and chickpeas together with a zesty southwestern twist. Perfect for a meatless dinner option that's loaded with satisfying textures and flavors. Happy taco night!
Equipment
- Blender or Food Processor
- Mixing Bowl
- Large Baking Sheet
Ingredients
Cilantro Lime Crema
- 1 Cup Sour Cream or Plain Greek Yogurt
- 1 to 2 Cups Fresh Cilantro
- 2 Cloves Fresh Garlic
- 2 Limes Freshly Squeezed
- 2 Tbsp Honey optional
- 6 Tbsp Olive Oil
- Salt & Pepper
Southwest Sauce
- ½ Cup Mayonnaise or Plain Greek Yogurt
- 3 Tsp White Vinegar
- 2 Tsp Chili Powder
- 2 Tsp Cayenne Pepper can sub paprika or smoked paprika for less heat
- ½ Tsp Cumin
- ½ Tsp Garlic Powder
- ½ Tsp Onion Powder
- 1 Tsp Fresh Lime Juice
Roasted Cauliflower & Chickpeas
- 1 Medium to Large Head of Cauliflower cut into florets
- 1 Can Chickpeas rinsed
- 3 Tsp Chili Powder
- 1 Tsp Cumin
- ¼ Tsp Garlic Powder
- ¼ Tsp Onion Powder
- 1 Tsp Salt
- ½ Tbsp Fresh Lime Juice
- 2 Tbsp Olive Oil
- 1 Tbsp Water
Instructions
Cilantro Lime Crema
- In a blender or food processer, add sour cream (or Greek yogurt), cilantro, garlic, lime juice, salt & pepper, honey, and olive oil.
- Blend until smooth and creamy and let chill in fridge.
Southwest Sauce
- In a bowl, whisk together mayonnaise, vinegar, chili powder, cayenne pepper, cumin, garlic powder, onion powder, and lime juice.
- Whisk until smooth and well combined and let chill in fridge.
Roasted Cauliflower & Chickpeas
- Preheat oven to 400 degrees.
- Rinse and cut cauliflower into bite sized florets. Rinse chickpeas under cool water and peel skins if desired,.
- Place cauliflower florets and chickpeas onto a clean dish cloth to dry.
- In a bowl, mix together chili powder, cumin, garlic power, onion powder, salt, lime juice, olive oil, and water.
- Add cauliflower and chickpeas and mix to combine.
- Line a baking sheet with foil or parchment paper. Place the cauliflower florets and chickpeas in an even layer onto the baking sheet (making sure not to crowd the sheet).
- Roast for about 25-30 minutes. Until the florets and chickpeas are nice and golden brown.
Assembly
- Warm either corn or flower tortillas.
- Once warmed, add the roasted cauliflower and chickpea mixture.
- Add sauces as desired along with any desired toppings. Enjoy!