Cauliflower Tacos
Crispy and boldly spiced, these roasts Cauliflower Tacos They are a dream vegetarian dinner that carnivores will devour with equal gusto.
Why you’ll love this roasted cauliflower tacos recipe
- Supremely satisfyingThanks to nutrient-dense cauliflower and protein-packed chickpeas, this cauliflower tacos recipe is hearty, filling, and sure to leave you satisfied (one of my favorites). vegetarian recipe The rule is that a plant-based dinner should never make you miss meat.)
- Roasted cauliflower with lots of flavorRoasted cauliflower is a revelation compared to raw; it’s strongly caramelized and tender inside, with a slight nutty flavor. For today’s roasted cauliflower tacos, we use a variety of southwestern spices, including chipotle, which makes the tacos robust and smoky.
- Dinner is ready in less than an hourWith roasted chickpeas (which get wonderfully crispy in the oven), red onions, and that hint of Tex-Mex spice, these cauliflower tacos taste like a lot of effort went into making them—but they only take 45 minutes from start to finish!
5 star review
“We made this for dinner last night and it was absolutely amazing!”
—Tracy—
How to make cauliflower tacos
The ingredients
- CauliflowerOur nutrient-packed veggie taco base. In the oven, cauliflower becomes tender and almost meaty (similar to how mushrooms work in these taco shells). Mushroom tacos).
- ChickpeasAdds extra volume to the filling, along with a crunchy texture.
- Red onionAdds a spicy, tangy kick to roasted cauliflower and chickpea mix.
- SpicesI used my favorite spice mix of cumin, regular chili powder and chipotle chili powder to add depth, spice and a little smokiness to these tacos.
- tortillasDo you prefer a corn tortilla or a flour tortilla? Pick your favorite—there’s no wrong choice. Or try serving roasted cauliflower and crispy chickpeas over a bed of brown rice or quinoa with your choice of toppings for a healthy veggie burrito.
The addresses
- SeasonToss the cauliflower, chickpeas and red onion in a large bowl with the olive oil and spices.
- RoastBake until chickpeas are crispy and cauliflower is tender.
- AttendPour the warm filling into the tortillas and top with your desired toppings. ENJOY!
Cauliflower Taco Dressing Ideas
Here are some of my favorite ways to serve these addictive cauliflower tacos with crispy chickpeas.
- Avocado
- Purple cabbage cut into thin slices
- Jalapeno slices
- Lime wedges
- Nonfat plain Greek yogurt (or your favorite non-dairy yogurt to make this recipe vegan)
- Fresh cilantro
What to serve with cauliflower tacos?
- Rice. Instant brown rice With a splash of lime juice and chopped cilantro it’s just like Chipotle rice!
- Salsa and guacamole. Corn Salsa either Red Sauce It would be a great addition to these tacos, as well as guacamole.
- VegetablesThere is nothing better than some tacos with Grilled cornespecially with a little Tajín mixed in with the butter.
- Salad. This Grilled Corn Salad It’s an easy accompaniment to tacos.
Tips and tricks for preparing recipes
- Take advantageThe filling tastes best fresh out of the oven (the chickpeas lose some of their crunch as they sit), but you can cut the cauliflower up to 2 days in advance and refrigerate it.
- Make sure the chickpeas are dryTo prevent roasted chickpeas from becoming mushy, remove as much liquid from the chickpeas as possible. An essential first step is to pat them dry with paper towels. You can go a step further by spreading the chickpeas in a single layer on a baking sheet lined with paper towels and letting them air dry for a few more minutes while you chop the cauliflower and onions.
- Don’t crowd the cauliflowerLet the cauliflower sit nicely on the baking sheet. This will help it brown and keep the edges crispy!
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Cauliflower Tacos
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Ingredients
- 1 medium head cauliflower about 6 inches in diameter, cut into florets
- 1 15-ounce can low-sodium chickpeas Rinsed, drained and dried.
- 1 Small red onion diced
- 1 tablespoon extra virgin olive oil
- 1 ½ Teaspoons ground chili powder
- 1 teaspoon floor chipotle chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Flour or corn tortillas To serve
- Dressings of your choice thinly sliced cabbage, lime wedges, sliced jalapeños, avocado, plain Greek yogurt (or sour cream)
Instructions
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Preheat oven to 400 degrees F. Lightly grease a large baking sheet or line with parchment paper or a silicone baking mat.
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Place the cauliflower, chickpeas and red onion in a large bowl, drizzle with olive oil and sprinkle with the chili powder, chipotle chili powder, cumin, garlic powder and salt.
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Toss to coat evenly, then spread in a single layer on the prepared baking sheet. Bake for 30 to 35 minutes, stirring twice, until chickpeas are crisp and cauliflower is tender. Remove from oven and set aside.
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To serve, warm tortillas. Top with warm cauliflower-chickpea mixture. Sprinkle with desired toppings. Enjoy immediately.
Video
Grades
- TO SAVE:This cauliflower taco filling tastes best the day the tacos are made. However, you can keep it refrigerated for up to a day in an airtight container.
- TO REHEAT:Heat in microwave or preheated oven at 350 degrees F, until heated through.
- FREEZE:I do not recommend freezing this filling as the chickpeas will lose their crunchy texture once thawed.
Nutrition
Related recipes
If you loved these cauliflower tacos, try one of my other flavor-packed dishes. Vegetarian recipes:
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