Cauliflower and Chickpea Tacos are an easy delicious, fresh nutritious meatless way to enjoy a Mexican favorite! The Chipotle Lime Slaw adds extra flavor, crunch and creaminess!
The inspiration behind this recipe:
One of the things I love to do when a new year is upon us is research what the “experts” believe will be the hot food trends to come.
It depends on who is making the list, but according to Real Simple magazine, this recipe ticks off two trends!
- Plant-based meals and vegetables of any variety
- Tacos
Plant-based eating has been gaining in popularity and tacos never seem to go out of style. The reason tacos will continue to be all the rage is that they can be filled with all sorts of healthy fillings along with creative ones like hot fried chicken. In fact, I think I’ll put that recipe and post on my to-do list!
How to make Cauliflower and Chickpea Tacos with Chipotle Lime Slaw:
- Gather up all the ingredients. You’ll need:
- Garlic
- Olive oil
- Chili powder
- Ground cumin
- Ground coriander
- Mexican oregano
- Salt and black pepper (not shown)
- A head of cauliflower divided into florets
- A 15-ounce can of drained and rinsed chickpeas
- Corn tortillas, avocado slices and radish slices
- Preheat oven to 400 degrees.
- Place the cauliflower florets on a large baking sheet and combine with the spices, garlic and olive oil.
- Roast for 30 minutes or until the cauliflower is tender and browned.
- While the cauliflower and chickpeas are roasting, make the slaw.
- Gather together:
- Shredded cabbage or coleslaw mix
- Cilantro
- Scallion
- Sour cream
- Lime juice
- Chipotle chiles in adobo sauce
- Salt and black pepper (not shown)
- Sugar (optional so not shown)
- Combine everything in a mixing bowl.
- And THAT’S IT!
- Add anything else you’d like!
- Avocado slices
- Radishes
- Cilantro leaves
Then dig in!
For more great vegetarian cauliflower recipes, be sure to try my:
- Cauliflower Parmigiana
- Cauliflower Welsh Rarebit
- Vegan Indian Cauliflower and Chickpea Curry
- Vegan Thai Red Curry with Cauliflower and Potatoes
- Roasted Cauliflower and Barley Pilaf
And this vegetarian taco recipe!
Cauliflower and Chickpea Tacos with Chipotle Lime Slaw
Ingredients
Cauliflower and Chickpeas
- 1 large head cauliflower - cut into small, bite-sized florets
- 1 can (15-ounce) chickpeas - (garbanzo beans), drained, rinsed and patted dry
- 3 cloves garlic - minced
- 3 tablespoons olive oil - or as needed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Mexican oregano
- Salt and freshly ground black pepper - to taste
Slaw
- ½ medium head cabbage - shredded or thinly sliced --OR-- 1 bag (10-ounce) coleslaw mix
- 3 scallions - white and light green part only, chopped
- ½ large lime - juiced (or to taste)
- ½ cup sour cream - vegan or regular
- 2 chipotle chiles in adobo plus 1 tablespoon sauce - finely chopped
- 2 tablespoons chopped cilantro
- Pinch sugar - optional and to taste
- Salt and freshly ground black pepper - to taste
For Serving
- 12 corn tortillas - warmed
- Avocado slices - or guacamole
- Radish slices
- Cilantro leaves
Instructions
Cauliflower and Chickpeas
- Preheat oven to 400 degrees.
- Combine cauliflower, chickpeas, olive oil, garlic, chili powder, cumin, coriander, oregano and salt and black pepper in a bowl. Toss well to thoroughly coat the cauliflower and chickpeas.
- Spread out on a large baking sheet. Roast for 30 minutes.
Slaw
- Combine all ingredients in a large bowl.
To Serve
- Place some slaw on warmed tortillas. Top with cauliflower/chickpea combination or vice versa. Add avocado (or guacamole), radish slices and cilantro leaves.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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