Easy Cauliflower Chickpea Tacos – Sharon Palmer, The Plant Powered Dietitian

Hop onto the cauliflower taco train with my super simple recipe for these Easy Cauliflower Chickpea Tacos, which rely upon just a few essential ingredients. All you have to do is toss together a can of chickpeas, cauliflower florets, seasonings, EVOO, and lemon juice; pop it in the oven to roast, and while it’s cooking, get your toppings assembled and your cashew crema blended. This one-dish meal can fit everyone’s food preferences, as you can build your vegan cauliflower taco just the way you like it. These Cauliflower Chickpea Tacos are also a great recipe for meal prep—make a batch and build these chickpea tacos to enjoy the next day. And, this vegan taco recipe is the perfect highlight for your next party! Colorful, light, and delicious, it’s sure to please everyone at your table. Learn how to make homemade corn tortillas for this recipe here. 

Step-By-Guide:

Watch how to make this recipe here.

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Easy Cauliflower Chickpea Tacos

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  Author: The Plant-Powered Dietitian
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  Total Time: 45 minutes
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  Yield: 10 tacos 1x
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  Diet: Vegan

Description

These vegan, gluten-free Easy Cauliflower Chickpea Tacos are filled with spicy roasted cauliflower and chickpeas, fresh veggies, and a rich cashew crema topping—you can get the whole meal on the table in 45 minutes.

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Cashew Crema:

Roasted Cauliflower and Chickpea Taco Filling:

Toppings/Base:

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Instructions

1. To make cashew crema: Place raw cashews in a small dish, cover with boiling water, and soak for 15 minutes. Drain off the water, and add cashews, lemon juice, garlic, and white pepper to a small blender container. Add ¼ cup of the plant-based milk, and process the cashew crema until smooth. Add additional plant-based milk as needed to create a smooth, creamy texture. If desired, season with a pinch of salt (optional). Transfer to serving dish. Makes about 2 ¼ cups.
2. While cashews are soaking, prepare the Roasted Cauliflower Chickpea Taco Filling: Preheat the oven to 400 F. Place cauliflower florets and chickpeas in a large bowl. Add olive oil, lemon juice, garlic, chili powder, cumin, oregano and salt (optional), and combine well. Spread into a baking sheet, and place in oven. Roast for about 20-25 minutes, until golden brown.
3. While filling is baking, assemble toppings and the base to make the tacos. You can prepare the tacos individually, or place all of the toppings on a serving platter for people to prepare their own tacos. Heat the tortillas in the hot oven for about 3 minutes to soften.
4. To prepare tacos: layer each corn tortilla with ¼ cup cabbage, ½ cup cauliflower and chickpeas filling, 2 slices avocado, 4 cherry tomato halves, 3 tablespoons cashew crema, 1 tablespoon cilantro, and 1 tablespoon green onions.
5. Makes 10 tacos

Notes

May serve all fillings and toppings in individual serving dishes and let guests build their own tacos.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Entree
• Cuisine: Mexican, American

Nutrition

• Serving Size: 1 serving
• Calories: 327
• Sugar: 7 g
• Sodium: 143 mg
• Fat: 19 g
• Saturated Fat: 3 g
• Carbohydrates: 35 g
• Fiber: 9 g
• Protein: 11 g

For other vegan taco recipes, check out the following:

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