Cauliflower Tacos With Crispy Chickpeas Vegetarian Wellplated Com

Thanks to nutrient-dense cauliflower and protein-packed chickpeas, this hearty, healthy recipe is filling and will leave you satisfied (one of my vegetarian recipe rules is that a plant-based dinner should never leave you missing the meat). Confession time: when cauliflower skyrocketed to popularity a few years ago, I was skeptical. And by “skeptical,” I mean I refused to eat it, unless it was doused in Greek Yogurt Ranch Dip (and ok, it’s pretty good in Cauliflower Pasta, because, carbs). And then I tried it roasted. Roasted cauliflower is a revelation compared to raw. It’s robustly caramelized and tender inside. You can spice it any which way, making it the perfect “meaty” base in a wide range of recipes.

For today’s cauliflower tacos, we’re using an array of southwest spices, including chipotle which makes the tacos robust and smoky.An array of fixin’s invites you to build the taco of your dreams (mine has lots of avocado).The addition of chickpeas adds a boost of protein and makes this an all-in-one meal (similar to how we add black beans to these Vegetarian Tacos).

How to Make Cauliflower Tacos

Roasted with chickpeas (which become marvelously crispy in the oven), red onions, and a hit of southwest spices, these cauliflower tacos have a sly, smoky kick that makes second helpings obligatory. (Another smoky taco winner: Tempeh Tacos.)

The Ingredients

Cauliflower. Our nutrient-packed veggie taco base. In the oven, the cauliflower becomes tender and almost meaty (similar to how the mushrooms work in these Mushroom Tacos).

Chickpeas. Add extra bulk to the filling while contributing a healthy dose of plant-based protein, fiber, and other essential vitamins and minerals.

Red Onion. Adds a little zip and bite to the roasted cauliflower and chickpea mixture.Spices. I used my favorite spice blend of cumin, regular chili powder, and chipotle chili powder for these tacos that add depth, heat, and a little smokiness.Tortillas. Are you team corn tortilla or flour tortilla? Choose your favorite—there is no wrong decision.

Toppings. Choose any of your favorite veggies, sauces and taco fixings to finish off these taco beauties.

The Directions

Storage Tips

To Store. Store leftovers in an airtight container for up to 5 days. The chickpeas will become softer as the filling sits.To Reheat. Reheat in a 350 degree F oven, until heated through.To Freeze. I do not recommend freezing this filling as the chickpeas will lose their crunch once thawed.

Recommended Tools to Make this Recipe

Rimmed Baking Sheet. I use this multiple times a week for sheet pan dinners, Roasted Fingerling Potatoes, cookies, and more. Measuring Spoons. For getting the seasonings for these tacos just right. The magnetic feature keeps your drawers organized too!Taco Stand. Not strictly necessary but very fun.

PotassiumFolate (cauliflower is higher in both of these than broccoli!)ZincVitamin CVitamin KPLUS, cauliflower is low in carbs and calories, but high in fiber and iron.

Patting them dry with paper towels is an essential first step. You can take it a step further by spreading the chickpeas out, in a single layer, on a paper towel-lined baking sheet and letting them air dry for a few extra minutes while you chop the cauliflower and onions.

AvocadoThinly sliced red cabbageJalapeno slicesLime wedgesPlain non-fat Greek yogurt (or your favorite non-dairy yogurt to make this recipe vegan)Fresh cilantro