Friday, May 9, 2014

Roasted Cauliflower And Chickpea Tacos

These roasted cauliflower and chickpea taco are amazing, the chickpeas and cauliflower are coated in warm spices then roasted to perfection. Then a yummy slaw made from red cabbage, jalapeños, cilantro and avocados packed into a warm corn tortilla and topped off with a delicious Lime Crema. This recipe is so easy to make and healthy. Move over ground beef, so glad I found this recipe, these are my new favorite tacos.

Ingredients For The Tacos:

2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 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
Corn tortillas, the small ones
1 cup finely chopped red cabbage
1 jalapeño, sliced, seeds removed
1 large avocado, seed removed and diced, drizzle with lime juice to prevent browning
Chopped cilantro
Ingredients For The Lime Crema:
1 cup plain Greek yogurt or sour cream
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Salt and pepper, to taste


1. Preheat oven to 400 degrees. Grease a large cookie sheet and set aside. In a large 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 the cookie sheet and 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 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. Take a warm corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over tacos and enjoy..

recipe from:

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