Cauliflower Tacos – roasted Cauliflower and Chickpeas with Lime Crema – make tonight a taco night because these healthy tacos are easy to make and SO good!
This week I mixed up Mexican night by making Cauliflower tacos – a delicious concoction of roasted cauliflower, chickpeas, and lime crema. I think my boys are in trouble because we might eat these cauliflower tacos every night until the baby comes. They are my new favorite tacos and I want to eat them all day, every day!
The flavor and texture of the crumbled tofu taste so much like ground beef that this dinner will please vegans and meat-eaters alike. The tacos are stuffed to the brim with roasted taco-seasoned vegetables, crumbled tofu, butter lettuce, and creamy slices of avocado– it’s so delicious!
These low-carb vegan tofu tacos are perfect for you if you’re watching your carbs or if you just want an easy way to work more vegetables into your diet. Switch up your Taco Tuesday dinner with these veggie-heavy tacos for a delicious meal! BTW leftovers make a delicious breakfast or lunch taco too!
Roasted Cauliflower and Chickpea Tacos
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 Serving
Ingredients
For the Tacos:
- Corn tortillas
- 1 cup finely chopped red cabbage
- 1 jalapeño sliced, seeds removed
- 1 large avocado seed removed and diced
- Chopped cilantro
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 small head cauliflower washed and cut into bite-size florets
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon sea salt
For the Lime Crema:
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- 1 cup plain Greek yogurt or sour cream
- 1/8 cup fresh lime juice
Instructions
- First, Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
- Second, To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.
- Next, Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!
- Note-you can make the tacos vegan by using vegan sour cream or yogurt to make the lime crema or you can omit it...but it's really good:)
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