Recipe by: Two Peas & Their Pod
Serves: serves 4
Prep Time: Quick & Easy


2 teaspoons chilli powder

1 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon fine grey sea salt

1 tablespoon pure lime juice

1 tablespoon extra virgin olive oil

1 tablespoon water

1 (15 oz.) can of chickpeas, drained and rinsed

1 small cauliflower head , washed and cut into bite-size florets

0 corn tortillas

1 cup cabbage, finely chopped

1 jalapeno, sliced, seeds removed

1 large avocado, seed removed and diced

0 cilantro, chopped

1 cup plain greek style yogurt or sour cream

1/8 cup pure lime juice

1/4 cup cilantro, chopped

0 salt & pepper, to taste

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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!