Cauliflower-Chickpea Tacos

For the picky, no-veggie eaters, or the vegans, with brontosaurus-sized veggie plates, these tacos are approachable to everyone. The blend of spices on the cauliflower & chickpeas make common vegetable flavors exciting and new–you won’t even miss meat.

INGREDIENTS

• 1 tsp chili powder

• 1 tsp ancho chili powder (2 tsp chili powder if ancho cannot be found)

• 1 tsp ground cumin

• ¼ tsp garlic powder

• ¼ tsp onion powder

• 1 tsp salt

• 1 T fresh lime juice

• 1 T olive oil

• 1 T water

• 4 cloves of garlic, minced

• 1 (15 oz.) can of chickpeas, rinsed and drained

• 1 small head of cauliflower, rinsed, drained and cut into little bite-size florets

• 1 cup Greek yogurt/sour cream (substitute coconut or almond yogurt for vegan recipe)

• 1 bunch of cilantro

• 1/8 cup lime juice

• salt and pepper to taste

• 1 red cabbage (topping)

• 1 red onion (topping)

• 2 jalapeños (topping)

• 2 avocados (topping)

DIRECTIONS

1. Preheat the over to 400°F. In a bowl mix chili powder, ancho powder, garlic powder, onion powder, cumin, salt, 1T lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets so they’re coated in the marinade.

2. Place the seasoned chickpeas & cauliflower on a greased baking sheet and roast for 30-35 minutes. Stir the chickpea-cauliflower mixture occasionally while baking to ensure they’re cooked evenly. When the chickpeas are slightly crispy and the cauliflower is tender, remove from oven and set aside.

3. Mix sour cream/yogurt with 1/8 cup lime juice and ¼ cup cilantro. Stir well. Feel free to add more cilantro or lime juice to the sauce, and season with salt and pepper to taste.

4. Build up your taco to your preference.