These easy vegetarian cauliflower tacos are full of flavor and protein! Even meat-lovers are going to flip over these fun tacos. Whether it's for Meatless Monday or a full-on vegetarian lifestyle, you're going to love these! They're also easy to make vegan. Make them tonight!
one head of cauliflower, cut into bite-sized pieces
1can (15 oz) chickpeas, drained and rinsed and patted dry
1cupchopped red onion (about 1/4 of a large red onion)
1cupchopped red bell pepper (about 1/2 of a large red bell pepper)
tortillas (I like soft corn tortillas, but any type will work!)
Toppings: pickled red onions, cotija cheese, cilantro, avocado, sour cream, jalapeño, etc.
Preheat oven to 425°F.
Spread cauliflower, chickpeas, onion, and bell pepper on a rimmed baking sheet. Drizzle with olive oil, sprinkle with chili powder, cumin, garlic powder, and salt. Stir to coat all ingredients with spices and oil. Spread into an even, single layer.
Bake for 20 minutes, stir and continue baking for 10-15 minutes or until cauliflower is tender and chickpeas are crispy.
Fill tortillas with cauliflower chickpea mixture and top with your favorite toppings!
Make it gluten-free by using gluten-free tortillas or lettuce wraps.
Make it vegan and dairy-free by omitting the cheese.
Nutrition information includes 2 small corn tortillas, no toppings.