Roasted Chickpea & Cauliflower Tacos
Prep Time 35 minutes
Cook Time 15 minutes
servings
Ingredients
- 6 cups cauliflower, chopped into bite-size pieces
- 1 can chickpeas, rinsed (19 oz can, or about 2 cups cooked)
- 2 tbsp lime juice, fresh
- 2 tbsp olive oil
- 1 tbsp chili powder
- 2 tsp cumin, ground
- 1 tsp coriander, ground
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp garlic powder
- pepper, fresh
- 1 cup feta cheese, crumbled
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice
- pepper, fresh ground
- 8 tortillas, corn
- 1 cup cabbage, red; shredded
- avocado, diced
- 1 jalapeno pepper, diced (optional)
Instructions
- Preheat the oven to 400F. In a large bowl, stir together the lime juice, olive oil, chili powder, cumin, coriander, salt, sugar, garlic powder and pepper. Stir in the cauliflower and chickpeas. Spread onto a parchment lined baking sheet and roast for 30-35 minutes, until the chickpeas are slightly crispy and the cauliflower is tender. Stir it about every 15 minutes. Remove from the oven and let it cool. In a small bowl stir together the feta, cilantro, lime juice and pepper. Fill the corn tortillas (warm them first) with some of the roasted chickpea and cauliflower mixture, a bit of the shredded cabbage, avocado, jalapeno pepper and a good amount of the feta/cilantro mixture. Serve them warm. Makes 4 servings.
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