1small head cauliflower, cut into bite size florets
4corn tortilles
1cupred cabbage, finely chopped
1jalepeño
1large avocado, seed removed and diced
0.25fresh cilantro, chopped
For the Lime Crema
1cupplain greek yogurt or sour cream
0.13cupfresh lime juice
0.25cupfresh cilantro, chopped
salt and pepper, to taste
1
1. Wash hands well with soap and warm water. Wash produce well.
2
2. Preheat oven to 400°F.
3
3. In a medium bowl, whisk together chili powder, cumin, garlic powder, onion powder, salt, lime juice, olive oil, and water.
4
4. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet.
5
5. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauli-flower is tender.
6
6. Remove from oven and set aside.
7
7. To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro.
8
8. Stir well.
9
9. Season with salt and pepper, to taste.
10
10. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos.
11
11. Serve immediately.
Ingredients
For the Tacos:
2tbspchili powder
1tspground cumin
0.25tspgarlic powder
0.25tsponion powder
1tspsea salt (optional)
1tbspfresh lime juice
1tbspolive oil
1tbspwater
15(1 can) of chickpeas, drained and rinsed
1small head cauliflower, cut into bite size florets
4corn tortilles
1cupred cabbage, finely chopped
1jalepeño
1large avocado, seed removed and diced
0.25fresh cilantro, chopped
For the Lime Crema
1cupplain greek yogurt or sour cream
0.13cupfresh lime juice
0.25cupfresh cilantro, chopped
salt and pepper, to taste
Directions
1
1. Wash hands well with soap and warm water. Wash produce well.
2
2. Preheat oven to 400°F.
3
3. In a medium bowl, whisk together chili powder, cumin, garlic powder, onion powder, salt, lime juice, olive oil, and water.
4
4. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet.
5
5. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauli-flower is tender.
6
6. Remove from oven and set aside.
7
7. To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro.
8
8. Stir well.
9
9. Season with salt and pepper, to taste.
10
10. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos.
