Roasted Cauliflower and Chickpea Tacos

Roasted Cauliflower and Chickpea Tacos with Lime Slaw and a Avocado cream sauce. It is so easy to make and so healthy!  

I am always looking for new ways to eat more of a veggie dense meal, and these cauliflower tacos help me do just that. These just might be our new favorite tacos. I love all of the combination of flavors, the crunch and tanginess of the slaw, crunch of the veggies, and creaminess of the avocado sauce. It is all just so perfect together. 

It might seem like a lot of stuff to make all for tacos, but it really all comes together deliciously. While the veggies are roasting, you can make the slaw and avocado cream sauce.

We are so in love with these tacos. I have already made them twice this month. They are just so yummy, and it’s one of those meals that won’t make you miss meat because you have substituted it with veggies. Make these for taco Tuesday or for any other day of the week.

Roasted Cauliflower and Chickpea Tacos

 

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Serves: 4

Ingredients

• 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

Instructions

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!

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