Roasted Cauliflower and Chickpea Tacos

By Jaclyn

Ingredients

• For the Tacos:
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 tsp. sea salt
• 1 T. fresh lime juice
• 1 T. olive oil
• 1 T. water
• 1 (15 oz.) can of chickpeas, drained and rinsed
• 1 small head cauliflower, washed and cut into bite-size florets
• Corn tortillas
• 1 cup broccoli slaw or finely chopped cabbage
• 1 jalapeño, sliced, seeds removed
• 1 large avocado, seed removed and diced
• For the Lime Crema:
• 1 cup plain Greek yogurt or sour cream
• 1/8 cup fresh lime juice
• Salt and pepper, to taste

Preparation

Step 1

1. Preheat oven to 400 degrees. In a medium bowl, whisk together chili 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 during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.

2. To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice. Stir well. Season with salt and pepper, to taste.

3. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, and avocado. Drizzle lime crema over the tacos and serve!