Toppings: pickled red onions, cotija cheese, cilantro, avocado, sour cream, jalapeño, etc.
Instructions
Preheat oven to 425°F. Using paper towels or a clean lint-free dish towel, pat the chickpeas mostly dry. Remove excess water from cauliflower using a salad spinner or towels.
In a large bowl, combine olive oil chili powder, cumin, garlic powder, and salt. Add cauliflower florets, chickpeas, chopped onion, and bell pepper to the bowl; toss until well-coated.
Transfer mixture to a large rimmed sheet pan; spread into a single layer.
Bake for 20 minutes, stir and continue baking for 10 to 15 minutes or until cauliflower is tender and chickpeas are crispy.
Fill tortillas with cauliflower chickpea mixture and top with your favorite toppings!
Notes
Nutrition information is calculated for 2 tacos with corn tortillas, without toppings.
Gluten-free: Corn tortillas are generally gluten-free (check the label) or substitute lettuce wraps.
Vegan/dairy-free: Omit the cheese or use a vegan cheese.
Make your own pickled red onions. It's easy and they keep well in the refrigerator.
To char corn tortillas, put them directly on a gas burner over medium low heat. When lightly charred (about 2 minutes), use tongs to flip the tortilla over and char the other side (about 1 minute).