Description
These Roasted Cauliflower Chickpea Tacos are a flavorful and nutritious vegetarian meal featuring tender roasted cauliflower and chickpeas seasoned with cumin, smoked paprika, and chili powder. Served in warm tortillas with fresh avocado, red onion, cilantro, and optional toppings like salsa and cheese, they make a delicious and satisfying meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Roasted Cauliflower and Chickpeas
- 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
Taco Assembly
- 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 the oven. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prepare for roasting.
- Toss the vegetables. In a large bowl, combine cauliflower florets and chickpeas. Add olive oil, cumin, smoked paprika, chili powder, garlic powder, ground coriander if using, salt, and pepper. Toss until everything is evenly coated with the spices and oil.
- Roast the mixture. Spread the cauliflower and chickpeas in a single, even layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until the cauliflower is tender and golden brown.
- Warm the tortillas and prep toppings. While the vegetables roast, warm the tortillas on a dry skillet over medium heat or microwave them wrapped in a damp towel. Prepare the fresh toppings such as avocado slices, red onion, and chopped cilantro.
- Assemble the tacos. Fill each warmed tortilla with a generous amount of the roasted cauliflower and chickpea mixture. Add desired toppings like avocado, red onion, cilantro, salsa, sour cream, shredded lettuce or cabbage, and cheese if using.
- Serve with lime. Serve the tacos immediately with lime wedges on the side for squeezing over the top, adding a fresh citrus brightness to each bite.
Notes
- Ground coriander is optional but adds a warm, citrusy flavor if included.
- For a gluten-free version, use corn tortillas instead of flour tortillas.
- These tacos can be made vegan by skipping the cheese and using vegan sour cream.
- Leftover roasted cauliflower and chickpeas can be refrigerated for up to 3 days and reheated for quick meals.
- Adjust spices according to your preferred heat level by increasing or decreasing chili powder.
