Description
These Roasted Cauliflower Chickpea Tacos are a flavorful and satisfying vegetarian meal perfect for a quick weeknight dinner. Roasting the cauliflower and chickpeas with smoky spices creates a deliciously tender and slightly crispy filling, complemented by fresh toppings like avocado, cilantro, and lime for a bright, zesty finish. Served on warm tortillas with optional cheese and creamy sour cream, these tacos offer a balanced combination of textures and vibrant flavors.
Ingredients
Scale
Roasted Cauliflower Chickpea Filling
- 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 and Toppings
- 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 oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Toss cauliflower and chickpeas: In a large bowl, combine the cauliflower florets and drained chickpeas. Drizzle with olive oil and sprinkle with ground cumin, smoked paprika, chili powder, garlic powder, ground coriander (if using), salt, and pepper. Toss well to coat evenly with the seasoning.
- Roast mixture: Spread the seasoned cauliflower and chickpeas in an even layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the cauliflower is tender and golden brown.
- Warm tortillas and prepare toppings: While the vegetables roast, warm the tortillas in a dry skillet over medium heat or microwave them for a few seconds. Prepare the taco toppings such as slicing avocado, chopping cilantro, and slicing red onion.
- Assemble tacos: Fill each warmed tortilla with a generous portion of the roasted cauliflower and chickpeas. Top with sliced avocado, red onion, fresh cilantro, and any additional toppings like shredded lettuce, salsa, sour cream, and cheese if using.
- Serve: Serve the tacos with lime wedges on the side for squeezing over the top to add a fresh, tangy brightness to each bite.
Notes
- You can swap corn tortillas for flour tortillas depending on your preference or dietary needs.
- For a spicier kick, add a pinch of cayenne pepper to the seasoning mix.
- The optional ground coriander adds a warm, citrusy flavor but can be omitted if unavailable.
- To make this recipe vegan, use vegan sour cream and skip the cheese or use plant-based alternatives.
- Leftover roasted cauliflower and chickpeas can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat leftovers, warm in the oven or a skillet to restore crispness instead of microwaving.
