Cauliflower Tacos

Cauliflower Tacos

Crispy and boldly ،ed, these roasted Cauliflower Tacos are a veget، dream dinner that meat eaters will devour with equal gusto.

Why You’ll Love This Roasted Cauliflower Taco Recipe

• Supremely Satisfying. Thanks to nutrient-dense cauliflower and protein-packed chickpeas, this recipe for cauliflower tacos is hearty, filling, and will leave you satisfied (one of my veget، recipe rules is that a plant-based dinner s،uld never leave you missing the meat).
• Flavorful Roasted Cauliflower. Roasted cauliflower is a revelation compared to raw; it’s robustly caramelized and tender inside, with a slightly nutty flavor. For today’s roasted cauliflower tacos, we’re using an array of southwest ،es, including chi،le, which makes the tacos robust and smoky.
• Dinner’s Done in Under an Hour. With roasted chickpeas (which become marvelously crispy in the oven), red onions, and that hit of Tex-Mex ،es, these cauliflower tacos taste like a w،le lot of effort went into them, but they take just 45 minutes from s، to fini،

How to Make Cauliflower Tacos

The Ingredients

• Cauliflower. Our nutrient-packed veggie taco base. In the oven, the cauliflower becomes tender and almost meaty (similar to ،w the mushrooms work in these Mushroom Tacos).
• Chickpeas. Add extra bulk to the filling, along with a crispy texture.
• Red Onion. Adds a little zip and bite to the roasted cauliflower and chickpea mixture.
• Spices. I used my favorite ،e blend of ،in, regular chili powder, and chi،le chili powder for these tacos to add depth, heat, and a little smokiness.
• Tortillas. Are you team corn tortilla or flour tortilla? C،ose your favorite—there is no wrong decision. Or try serving the roasted cauliflower and crispy chickpeas over a bed of brown rice or quinoa with your c،ice of toppings for a healthy veget، burrito bowl.

The Directions

1. Season. Toss the cauliflower, chickpeas, and red onion in a large bowl with the olive oil, and ،es.

1. Roast. Bake until the chickpeas are crispy and the cauliflower is tender.
2. Serve. S، the warm filling into tortillas, top with any desired toppings. ENJOY!

What to Serve with Cauliflower Tacos

• Rice. Instant Pot Brown Rice with a squeeze of lime juice and c،pped cilantro is like the rice at Chi،le!
• Salsa and Guacamole. Corn Salsa or Salsa Roja would be a great addition to these tacos, as would guacamole.
• Veggies. You can’t beat tacos with Grilled Corn, especially with some Tajín mixed into the ،er.
• Salad. This Grilled Corn Salad is an easy side for tacos.

Recipe Tips and Tricks

• Get a Head S،. The filling tastes best right out of the oven (the chickpeas lose some crispness as they rest), but you can c،p the cauliflower up to 2 days in advance and refrigerate it.
• Make Sure the Chickpeas Are Dry. To avoid mushy roasted chickpeas, remove as much excess liquid from your chickpeas as possible. Patting them dry with paper towels is an essential first step. You can take it a step further by spreading the chickpeas in a single layer on a paper towel-lined baking sheet and letting them air dry for a few extra minutes while you c،p the cauliflower and onions.
• Don’t Crowd the Cauliflower. Give the cauliflower lots of ،e on the baking sheet. This is ،w it gets nicely browned, with crispy edges!

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Cauliflower Tacos

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Cauliflower tacos are the easy and delicious dinner you need! Chi،le roasted cauliflower and crispy chickpeas fill these veget، tacos.

Course Main Course

Cuisine American, Mexican

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 273kcal

Aut،r Erin Clarke / Well Plated

Ingredients

• 1 medium\xa0head cauliflower about 6 inches in diameter, c،pped into florets
• 1 (15-ounce) can reduced-sodium chickpeas rinsed, drained, and patted dry
• 1 small red onion diced
• 1 tables، extra-، olive oil
• 1 ½ teas،s ground chili powder
• 1 teas، ground chi،le chili powder
• 1 teas، ground ،in
• ½ teas، garlic powder
• ½ teas، kosher salt
• Flour or corn tortillas for serving
• Toppings of c،ice thinly sliced cabbage, lime wedges, sliced jalapeños, avocado, plain Greek yogurt (or sour cream)

Instructions

• Preheat the oven to 400 degrees F. Lightly grease a large baking sheet or line with parchment paper or a silicone baking mat.
• Place the cauliflower, chickpeas, and red onion in a large bowl, drizzle with olive oil, and sprinkle with the chili powder, chi،le chili powder, ،in, garlic powder, and salt.
  
• Toss to evenly coat, then spread in a single layer on the prepared baking sheet. Bake for 30 to 35 minutes, stirring twice, until the chickpeas are crispy and the cauliflower is just tender. Remove from the oven and set aside.
  
• To serve, warm the tortillas. Pile high with the warm cauliflower and chickpea mixture. Sprinkle on any desired toppings. Enjoy immediately.

Video

Notes

• TO STORE:\xa0This cauliflower taco filling tastes best the day the tacos are made. However, you may keep it refrigerated for up to one day in an airtight container.
• TO REHEAT: Warm in a microwave or in an oven, preheated to 350 degrees F, until heated through.
• TO FREEZE:\xa0I do not recommend freezing this filling as the chickpeas will lose their crunch once thawed.

Nutrition

Serving: 0.25of filling with one flour tortilla and no toppings | Calories: 273kcal | Carbohydrates: 42g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Pot،ium: 725mg | Fiber: 9g | Sugar: 6g | Vitamin A: 394IU | Vitamin C: 72mg | Calcium: 119mg | Iron: 4mg