Cauliflower Tacos with Chickpeas
Easy vegetarian cauliflower tacos are full of flavor and protein! Even meat-lovers are going to flip over these fun tacos.
Servings: 4
Ingredients
- 1 head cauliflower (cut into bite-sized florets)
- 1 can (15 ounces) chickpeas, rinsed and drained (garbanzo beans)
- 1 cup chopped red onion (¼ of a large red onion)
- 1 cup chopped red bell pepper (½ of a large red bell pepper)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- ¾ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 8 corn tortillas (flour tortillas are fine, too)
Recommended toppings:
- pickled red onions, cotija cheese, cilantro, avocado, sour cream, sliced jalapeño (choose what you like or other toppings of your choice)
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.1 can (15 ounces) chickpeas, rinsed and drained, 1 head cauliflower
- In a large bowl, combine olive oil, chili powder, cumin, garlic powder, and salt.2 tablespoons olive oil, 2 teaspoons chili powder, ¾ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon kosher salt
- Add cauliflower florets, chickpeas, chopped onion, and bell pepper to the bowl; toss until well-coated with oil and seasonings. Transfer mixture to a large rimmed sheet pan; spread into a single layer.1 cup chopped red onion, 1 cup chopped red bell pepper
- 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
- 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: One at a time, put a tortilla 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).
Nutrition
Serving: 2tacos with corn tortillas, no toppings | Calories: 309kcal | Carbohydrates: 44g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 376mg | Potassium: 909mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1497IU | Vitamin C: 121mg | Calcium: 106mg | Iron: 4mg
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