Roasted Cauliflower and Chickpea Tacos
Serves: 4
  • Cauliflower & Chickpeas
  • 1 head of cauliflower, cut
  • 1 can chickpeas, drained and rinsed
  • 1-2 tablespoons olive oil
  • Seasoning:
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoons salt
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • Creamy Lime Slaw:
  • 4 cups of thinly chopped cabbage and carrots
  • ½ cup of greek yogurt or mayonnaise
  • ½ teaspoon dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon apple cider vinegar
  • Juice of one lime
  • black pepper to taste
  • Avocado Cream Sauce:
  • ¼ cup greek yogurt
  • 2 Avocados
  • juice of one lime
  • ¼ cup cilantro (small handful)
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  1. Pre-heat oven to 375 degrees F. and foil a sheet pan.
  2. In a small bowl combine all of the seasonings together. Set aside
  3. In a large bowl add the cut up cauliflower(bite size pieces), and chickpeas. Drizzle with olive oil and toss, then add the rub and toss until well coated. Spread the veggies on the prepared sheet pan. Bake for 25-30 minutes. Make sure to toss/flip the veggies halfway through roasting.
  4. While the veggies are roasting prepare the veggie slaw and avocado cream sauce.
  5. Veggie Slaw:
  6. In a medium bowl mix the mayonnaise, dijon mustard, sugar, apple cider vinegar, lime juice, salt, and pepper. Once everything is mixed together add the cabbage slaw mix. Stir until well combined. Set inside the fridge until ready to use
  7. Avocado Cream Sauce:
  8. In a blender or food processor add the avocados, greek yogurt, cilantro, lime juice, cayenne pepper, garlic powder, and salt. Puree until well combined. If the mixture is too thick add a teaspoon of olive oil at at time. You still want the cream sauce to be thick like yogurt.
  9. Warm up tortillas, spread with avocado sauce, add cauliflower mixture and top with the slaw. Enjoy!
Recipe by Two Sisters Kitchens at