Cauliflower has been so abundant, almost to a point where I am unsure what to do with it anymore. But in our house, we love tacos (we probably have tacos once a week) and that got me thinking, I shall combine cauliflower with tacos! After playing around in the kitchen, this recipe is perfected! The cauliflower is a great source of nutrients, the chickpeas provide a source of protein, and the marinade makes it flavorful. While this recipe isn’t vegan, you can certainly make it vegan by opting out the lime creama for a hummus or vegan spread. Give this recipe a try on your next Taco Tuesday it will be a crowd pleaser!
4 Servings | 15 mins prep time | 45 mins total time
1 head of cauliflower, cut into bite size pieces
1 can of chickpeas, drained and rinsed
½ red onion, thinly sliced
1 tbsp olive oil
1 tsp lime zest
1 lime, juiced
½ tsp ground cumin
½ tsp coriander
1 tsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
¼ cup sour cream
½ tsp lime zest
1/2 lime, juiced
Preheat oven to 400 degrees F.
In a bowl mix cauliflower and chickpeas with the marinade ingredients.
Once well coated add to a baking sheet and roast for 15 minutes.
While the cauliflower roasts, make your lime creama by mixing the sour cream with the lime zest and lime juice.
After 15 minutes stir the cauliflower and chickpeas and roast for another 15-20 minutes, or until fork tender.
Remove from oven and assemble the tacos. Place a tablespoon or two of the cauliflower filling, add thinly sliced red onions, lime crema and a bit more lime juice. Enjoy!