These tacos are one of my very favorite dinners. It is so simple and so quick to make…perfect for any weeknight! The cauliflower and chickpea filling is so amazing, I catch myself eating it by itself before I even assemble the tacos! And the avocado-lime cream is so creamy, it compliments the cauliflower and chickpeas perfectly! This time, I used flour tortillas {I normally use corn tortillas, which are much healthier, but Wegmans is in the process of moving everything in the store and the corn tortillas were missing!} but not only do corn tortillas work, but this mixture would be great over a salad! Happy cooking and thanks for reading!
Roasted Chickpea + Cauliflower Tacos with Avocado-Lime Crema
1 head cauliflower, cut into florets
1 can chickpeas, drained & rinsed
1 tablespoon cumin
1 tablespoon garlic powder
1/2 tablespoon chili pepper powder
1/2 tablespoon onion powder
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons lime juice
Flour or corn tacos of your choice
For the Avocado-Lime Crema:
1 avocado, pitted & peeled
1/2 cup plain Greek yogurt
3-4 tablespoons cilantro
1/2 tablespoon cumin
3-4 tablespoons lime juice
Salt to taste
Preheat oven to 400 degrees. Toss the cauliflower florets and chickpeas with all the spices, lime juice and olive oil. Bake in the oven for 30 minutes. For avocado-lime crema: add avocado, Greek yogurt, cilantro, cumin, lime juice and salt to food processor. Blend until smooth. Check seasoning and add more lime juice if necessary. Keep refrigerated while cauliflower and chickpeas are cooking.
Once cauliflower and chickpeas are done, you can wrap your corn or flour tortillas in foil and place them on a baking sheet in the oven for 5-8 minutes, or until warm. To assemble tacos, place a spoonful of cauliflower and chickpea mixture on taco and top with avocado-lime crema.
