Cauliflower and Chickpea Tacos
These Cauliflower and Chickpea Tacos are a delicious and easy vegetarian meal that is packed with flavor and fresh toppings. Roasted cauliflower and chickpeas are topped with a tasty cilantro lime crema sauce, fresh cabbage, cilantro, and more!
Why This Recipe Works
- Minimal work and easy prep. If you’re looking for a lighter meal or lower carb option for dinner, then you’ve come to the right place. These roasted cauliflower tacos are a perfect addition to the table and require simple prep, or preparation in advance! Save yourself time and effort later by meal prepping it for meals throughout the week.
- Cauliflower and chickpea tacos store very well. Making them in advance and storing them in the fridge for later consumption will not hinder or alter the flavors at all. If you work and need a healthy lunch option, this is the perfect recipe for you. Repurpose leftovers into a cauliflower and chickpea salad.
- Spices: We need a combination of chili powder, ground cumin, smoked paprika, garlic powder, onion powder, and salt to give us a perfectly seasoned and spiced filling for our chickpea cauliflower tacos.
- Cauliflower: Cut the cauliflower into small bite-sized florets. For a fun twist, you can use purple cauliflower!
- Chickpeas: These are a healthy way of adding protein into the tacos; also known as garbanzo beans. If using canned, be sure to drain and rinse.
- Tortillas: Use your favorite small tortillas, like corn or flour for serving.
- Cabbage: You can use iceberg or romaine lettuce if you prefer.
- Cilantro: Adding some fresh cilantro will increase the flavor and spice. It’s also used in the cilantro lime crema recipe.
- Greek yogurt: We want to use plain flavored Greek yogurt for the base of our sauce. This will make it tangy, thick, and creamy, without adding additional flavorings.
- Lime juice: Adding in some lime juice will make our sauce fresh tasting and help to pull together the other flavors into one perfect sauce.
- Jalapeño: Add in the membranes and seeds for a spicier mix or remove them for a less spicy option. You can also omit the jalapeño if desired.
- Make the cilantro lime crema. Place the greek yogurt, lime juice, salt, and jalapeño in a blender and puree until smooth. Stir in the chopped cilantro and then cover the mix and keep stored in the fridge until ready to use.
- Combine spices. Whisk the spices together in a small bowl.
- Roast the cauliflower and chickpeas. Lay the cauliflower and chickpeas on a baking sheet that has been sprayed with nonstick cooking spray. Drizzle with olive oil and toss to coat. Sprinkle the spice mixture and toss to coat. Bake at 400ºF for 30-35 minutes. Stir every 10 minutes.
- Prepare the toppings. While the cauliflower and chickpeas are roasting in the oven, prepare the toppings. You can use avocado, fresh diced tomatoes, shredded cabbage or lettuce, etc.
- Assemble your tacos. Spoon the roasted cauliflower and chickpeas onto a tortilla and load with your toppings and drizzle with fresh lime cilantro crema. Enjoy!
If you want a spicier crema, add the full jalapeño, membranes, seeds, and all!
Make sure the chickpeas have been drained, rinsed and then dried! This will help the olive oil and spices stick more readily.
If you don’t want spicy lime crema, omit the jalapeño completely. You don’t need to blend it either. Place all of the ingredients in a small bowl and whisk to combine.
Toppings: Like suggested in the recipe card, I like to use shredded cabbage (can be purple or green or Napa), the crema, avocado, cilantro, and lime juice. You can add salsa, pico de Gallo, cheese, etc.
Make Ahead, Storing, and Freezing
The roasted cauliflower and chickpeas store perfectly. Place leftovers in an airtight container and store in the fridge for 1 week. Serve any leftovers as tacos or with my Roasted Cauliflower Salad recipe.
Store the lime crema in an airtight container in the fridge until ready to use. It will last 4-5 days.
Freezing cilantro lime crema will work, just note that separation may occur (due to the Greek yogurt) upon thawing. Freeze in an airtight container or glass jar with a lid.
While the taco filling is vegan-friendly the sauce is not. We use Greek yogurt, so you would need to make sure to use a vegan-friendly alternative or omit it and add some of the other toppings suggested in the recipe card below.
More Cauliflower Recipes
- Cauliflower Gratin
- Roasted Frozen Cauliflower
- Kung Pao Cauliflower
- Indian Butter Cauliflower
- Roasted Sweet Potato Cauliflower Quinoa Bowls
Roasted Cauliflower Tacos
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 large cauliflower - cut into bite-size florets
- 1 15 oz can of chickpeas - or garbanzo beans; rinsed, drained and patted dry
- small flour or corn tortillas - for serving
- 1 cup red cabbage - finely chopped
- 2 avocados - sliced
- cilantro - chopped, for serving
- lime wedges - for serving
Spicy Lime Crema
- 1 cup plain Greek yogurt
- 3 tablespoons lime juice
- 1/2 teaspoon salt
- 1/2 jalapeno
- 3 tablespoons cilantro - finely chopped
Spicy Lime Crema
- In a blender puree the Greek yogurt, lime juice, salt, and jalapeno. Stir in the chopped cilantro. Cover and refrigerate until ready to use.
- Preheat oven to 400°F. In a small bowl whisk the chili powder, cumin, paprika, garlic powder, onion powder, and salt.
- Spray a baking sheet with nonstick cooking spray. Add the cauliflower florets and chickpeas to the baking sheet. Drizzle the olive oil overtop and toss to coat.
- Sprinkle the seasoning mixture over the cauliflower and chickpeas and toss to coat.
- Place in the oven and roast for 30-35 minutes, stirring every 10 minutes until cauliflower is tender and the chickpeas are lightly crisp. Remove from oven and set aside.
- To assemble, place some shredded cabbage on a flour tortilla, top with some cauliflower and chickpeas and drizzle the spicy crema overtop. Squeeze some fresh lime juice over and top with chopped cilantro and avocado. Enjoy!