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!  

For additional healthy recipes be sure to try our healthy guacamole, Mexican quinoa, and chickpea gyros.

Two flour tortillas filled with a roasted cauliflower and chickpea mixture topped with chopped avocado and a white Crema sauce.

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.

Ingredient Notes

Roasted Cauliflower and chickpea Taco ingredients portioned into glass bowls on a white background.
  • 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.

Step-By-Step Instructions

  1. 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.
A small blender with white yogurt, half of a jalapeño, and lime juice in it.
  1. Combine spices. Whisk the spices together in a small bowl. 
  2. 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.
  3. 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. 
  4. 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! 
A baking sheet full of roasted cauliflower florets and chickpeas.

Recipe Tips

If you want a spicier crema, add the full jalapeño, membranes, seeds, and all!

You can add more chickpeas or garbanzo beans if you’d like. And if you’re looking for more chickpea recipes, try my vegetarian chickpea gyros, chickpea curry recipe, and chickpea and spinach curry!

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. 

Recipe FAQs

Are cauliflower and chickpea tacos vegan?

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.

What to serve with cauliflower tacos?

These tacos are so filling and packed with veggies that you may not want too many extravagant sides. Keeping it simple with black beans and rice or tortilla chips with Pico de Gallo and guacamole may just be a great alternative to a full-course meal.

Two cauliflower tacos on a plate. A bowl of white sauce is in the background as well as sliced jalapeños.

More Cauliflower Recipes

Close up photo of avocado topped Roasted Cauliflower Tacos on a white background.
Print Review
5 from 2 votes

Roasted Cauliflower Tacos

This delicious meal is easy to make (I love sheetpan meals!), healthy, and delicious. Top it with fresh avocado, a squeeze of lime, cilantro, and a spicy lime crema. It stores really well and makes for a great meal prep option.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8 tacos

Ingredients
 

  • 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

Instructions
 

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. 

Cauliflower Tacos

  • 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. 

Assembly

  • 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!

Notes

Lime Crema: if you don’t want spicy or any heat, 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. Store covered in the fridge until ready to use. Should last 4-5 days if stored properly. 
Storing: The roasted cauliflower and chickpeas store perfectly. Place leftovers in an airtight container and store in the fridge for 1 week. 

Nutrition

Calories: 329kcal (16%)Carbohydrates: 41g (14%)Protein: 11g (22%)Fat: 15g (23%)Saturated Fat: 2g (10%)Cholesterol: 1mgSodium: 800mg (33%)Potassium: 767mg (22%)Fiber: 8g (32%)Sugar: 7g (8%)Vitamin A: 390IU (8%)Vitamin C: 65mg (79%)Calcium: 122mg (12%)Iron: 3mg (17%)
Course: Main Course
Cuisine: Mexican
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