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.
Servings 8 tacos
Calories 329kcal
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 | Carbohydrates: 41g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 800mg | Potassium: 767mg | Fiber: 8g | Sugar: 7g | Vitamin A: 390IU | Vitamin C: 65mg | Calcium: 122mg | Iron: 3mg