Roasted Cauliflower and Chickpea Tacos
2 teaspoons chilli powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon extra virgin olive oil
1 tablespoon water
1 (15 oz.) can of chickpeas, drained and rinsed
0 corn tortillas
1 jalapeno, sliced, seeds removed
0 salt & pepper, to tasteShop this recipe
1. Preheat oven to 400F.
2. In a medium bowl, whisk together chilli powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
4. To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro, stir well. Season with salt and pepper, to taste.
5. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeno slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!