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ROASTED CAULIFLOWER AND CHICKPEA TACOS

June 15, 2020 By The Neon Kitchen 2 Comments

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Roasted cauliflower and chickpea tacos on a plate

I can’t get enough roasted cauliflower in my life. I love it as a side dish, and I love it front and center on my plate. These delightful cauliflower tacos include both South American and North African spices in a flavorful, mouthwatering combo.

I highly recommend whipping up the easy Avocado Lime Crema I outlined in this post as well. It’s simple, and really adds something special to the dish.

Roasted cauliflower and chickpea tacos on a plate
Print Recipe
5 from 1 vote

Roasted Cauliflower and Chickpea Tacos

South American and North African spices combine to deliver these mouth-watering tacos
Prep Time25 mins
Cook Time35 mins
Course: Main Course
Cuisine: Mexican
Servings: 4

Ingredients

  • 4 corn or flower tortillas, heated
  • 1½ + 1 tbsp olive oil, divided
  • 1 large cauliflower head, cut into florets
  • 1 red onion, thinly sliced.
  • 1 tbsp hot Mexican chili powder
  • 1 tsp cumin
  • 1 tsp Harissa seasoning
  • ¼ tsp red chili flakes
  • ½ tsp salt
  • 1 c corn
  • 5 white mushrooms, sliced
  • 3 garlic cloves, minced
  • 15 oz cooked chickpeas
  • 1 lime, juice half, and use the other half for garnish
  • 2 tbsp cilantro, roughly chopped

Optional Topping

  • Feta

Instructions

  • Heat oven to 400°F.
  • Add cauliflower, onion, Mexican chili powder, cumin, Harissa, red chili flakes and salt into a large mixing bowl and drizzle with 1½ tbsp olive oil. Stir to combine. Transfer the cauliflower mixture to a large foil-lined baking sheet and spread out evenly. Arrange so the ingredients are laying flat on the pan so they are nicely roasted. Cook for 15 minutes.
  • Add corn, mushrooms and garlic to the cauliflower pan and stir to combine. Arrange again so that all of the ingredients are laying flat on the pan.
  • Dry the chickpeas very well to remove any access water and transfer to a parchment paper lined baking pan. Drizzle remaining olive oil and a pinch of salt over the chickpeas and stir to combine. Set aside.
  • Add prepared chickpeas to the oven. Cook both the cauliflower mixture and the chickpeas for 20 minutes (on 2 separate pans)
  • Remove everything from oven and combine in the same large mixing bowl you originally used. Toss with the lime juice and cilantro.
  • Assemble the tacos with the cauliflower mixture on tortillas. Top with feta, avocado lime crema, and lime wedges for serving. Enjoy!

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Filed Under: All Recipes, Dinner Tagged With: Cauliflower, Tacos, Chickpeas

Previous Post: « AVOCADO, TOMATO AND CANNELLONI BEAN SALAD
Next Post: ROASTED RED PEPPER AND TOMATO GAZPACHO »

Reader Interactions

Comments

  1. DeAnna

    June 22, 2020 at 1:46 am

    5 stars
    Sooooo good!! Especially with the avocado lime crema! 🤤 Thank you!!

    Reply
    • The Neon Kitchen

      June 22, 2020 at 1:16 pm

      Excellent! I’m glad to hear you enjoyed it.

      And you are absolutely right about the avocado lime crema!! 🙂

      Reply

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