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Vegan Cauliflower Tacos With Crispy Chickpeas Recipe

Name: Vegan Cauliflower Tacos With Crispy Chickpeas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: For the Tacos:; 1 tablespoon olive oil; 1 tablespoon lime juice; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 (15-ounce) can chickpeas, drained; 1 head cauliflower, cut into small florets; For the Chipotle Lime Crema:; 1/2 cup vegan sour cream (or regular sour cream); 1/4 cup vegan mayonnaise; 2 chipotle peppers in adobo sauce; 1 garlic clove; 1 teaspoon olive oil; 1 tablespoon lime juice; 1/2 teaspoon salt; For Assembly:; 1 1/2 cups cabbage slaw mix; 6 small flour tortillas (or corn tortillas); 1 jalapeño , sliced; 1 avocado, sliced

The Spruce Eats

Cauliflower and chickpea tacos are crispy, creamy and totally vegan. The healthy recipe is sure to be a hit with the whole family.

Ingredients

For the Tacos:

1 tablespoon olive oil

1 tablespoon lime juice

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1 (15-ounce) can chickpeas, drained

1 head cauliflower, cut into small florets

For the Chipotle Lime Crema:

1/2 cup vegan sour cream (or regular sour cream)

1/4 cup vegan mayonnaise

2 chipotle peppers in adobo sauce

1 garlic clove

1 teaspoon olive oil

1 tablespoon lime juice

1/2 teaspoon salt

For Assembly:

1 1/2 cups cabbage slaw mix

6 small flour tortillas (or corn tortillas)

1 jalapeño , sliced

1 avocado, sliced

Method

Gather the ingredients.

Preheat the oven to 400 F. Whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper in a medium-sized bowl.

Add the chickpeas and cauliflower florets to the spices and toss to completely coat.

Grease a sheet pan and spread the cauliflower and chickpeas onto the pan and shake to spread them out.

Bake for 15 minutes or until golden brown and the chickpeas are slightly crisp.

While the cauliflower is cooking, prepare the chipotle crema.

Add all of the ingredients to a blender and blend until completely smooth. You can toss it with the slaw, or top the tacos with the sauce and slaw separately.

Top the tortillas with the cauliflower and chickpeas, slaw, crema, avocado, and jalapeño and serve.

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