Roasted Cauliflower Chickpea Tacos

Name: Roasted Cauliflower Chickpea Tacos
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 teaspoons chili powder; 1 teaspoon ground cumin; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 teaspoon sea salt; 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); Corn tortillas; 1 cup finely chopped red cabbage; 1 jalapeño, (sliced, seeds removed); 1 large avocado (seed removed and diced); Chopped cilantro; 1 cup plain Greek yogurt or sour cream; 1/8 cup fresh lime juice; 1/4 cup chopped cilantro; Salt and pepper, (to taste)

By Maria Lichty

Published on October 24, 2022

View Recipe Pin Recipe 4.69 169

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Quick Summary

These roasted cauliflower and chickpea tacos are bursting with flavor. With a vegetarian base, the strong flavors of fresh jalapeño and a spice blend, and the creaminess of avocado and lime crema, these tacos have it all.

Close up of three roasted cauliflower and chickpea tacos on a plate

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There’s never a bad time for tacos, and these Roasted Cauliflower Chickpea Tacos are my all-time favorite. With a cauliflower and chickpea base, these vegetarian tacos are super healthy and super satisfying. Vegetarians, meat lovers, and even kids LOVE these tacos. I promise!

The cauliflower tacos are full of flavor, with a balance of spice, salt, and citrus. They have lime, jalapeño, avocado, four different spices, and a mouth-watering lime crema. Simply put, these tacos are DELICIOUS! You will want to make them for Taco Tuesday or any night of the week.

Overhead view of ingredients for roasted cauliflower and chickpea tacos: tortillas, raw cauliflower, car cabbage, jalapeño slices, a lime, an avocado, canned chicpeas, a bowl of spices, a jar of water, a bowl of olive oil, and a sprig of cilantro

Taco Ingredients

These tacos have a lot of different ingredients, with each bringing a new flavor element to the dish. Make sure to check out the recipe card at the bottom of the page to see the exact ingredient amounts.

For the Tacos:

Chili powder
Ground cumin
Garlic powder
Onion powder
Salt
Lime juice – Be sure to use freshly-squeezed lime juice.
Olive oil
Water
Canned chickpeas – The chickpeas should be drained and rinsed.
Cauliflower
Corn tortillas
Red cabbage
Jalapeño
Avocado
Cilantro

For the Lime Crema:

Greek yogurt – You can also use sour cream for a richer and more traditional flavor.
Lime juice
Cilantro
Salt
Pepper

Can These Tacos Be Made Vegan?

The tacos are already healthy, vegetarian, and gluten-free. But you can also make them vegan! The only non-vegan ingredient in this recipe is the Greek yogurt or the sour cream that you’ll need for the crema. Use your favorite vegan yogurt or sour cream, and suddenly you’ve got vegan tacos!

How to Make Roasted Cauliflower Chickpea Tacos

These tacos may be full of flavor, but they’re pretty easy to make, and only take about 45 minutes. Here’s how to make them.

Prep. Preheat the oven to 400F.
Season the cauliflower and chickpeas. Add the lime juice, olive oil, water, salt, and spices to a bowl, then mix to combine. Then add the cauliflower and chickpeas to the bowl.

A bowl filled with chili powder, cumin, garlic powder, onion powder, salt, water, olive oil, and lime juice, next to squeezed lime halves, cilantro, and empty bowls

A bowl of marinade with chickpeas and raw cauliflower on top, next to a bowl of cauliflower, squeezed lime halves, cilantro, and a stack of empty bowls

Roast. Mix the cauliflower and chickpeas in the seasonings, then pour into a greased baking tray. Bake for 30-35 minutes, stirring occasionally. The cauliflower should be fork tender, and the chickpeas should be starting to get crispy.

A bowl of cauliflower and chickpeas tossed with olive oil, lime juice, cumin, chili powder, onion powder, garlic powder, and salt

A roasting pan lined with parchment paper and filled with cauliflower and chickpeas that are coated in lime juice, olive oil, chili powder, cumin, onion powder, garlic powder, and salt

Make the crema. Add the Greek yogurt or sour cream to a bowl, along with the lime juice and cilantro. Stir until combined, then season to taste with salt and pepper.

A bowl of greek yogurt with chopped cilantro, salt, pepper, and lime juice on top, next to two lime halves

Assemble. Place some of the cauliflower and chickpea mixture on a tortilla, then top with cabbage, jalapeño, cilantro, and avocado. Drizzle the crema on top, and then devour!

Tips for Success

Here are some tricks and tips for making the best possible roasted cauliflower and chickpea tacos.

Heat the tortillas. Before assembling the tacos, heat the tortillas in a pan, or directly over a flame. Warming them up makes them more malleable, so they’re less likely to tear or fall apart. It also increases the corn flavor.
Use a perfectly ripe avocado. Picking the right avocado can make a huge difference. An unripe avocado can ruin the texture of these tacos, while also not being very flavorful. Pick an avocado that doesn’t feel mushy, but is soft when you squeeze it.
Make the crema ahead of time. The further in advance you make the lime crema, the longer the flavors will have to meld together. Making it a few hours in advance, or even the day before, can really increase the intensity of the flavors.

A plate with two roasted cauliflower and chickpea tacos, next to half an avocado and a bowl of jalapeño slices

Serving Suggestions

I like to serve these tacos with some traditional Mexican side dishes. Here are a few of my favorite things to have on the table when eating these tacos.

How to Store

These tacos are definitely best served fresh. You can keep them in the fridge for a few days, but the tortillas will get soggy almost immediately. Instead, I recommend storing the ingredients separately, and then assembling them when it’s time to eat.

The roasted cauliflower and chickpeas will last for up to 7 days in the fridge or 4 months in the freezer. The lime crema will last for up to 5 days in the fridge, and shouldn’t be frozen. Both items should be stored in airtight containers.

How to Reheat

To eat leftover roasted cauliflower and chickpea tacos, simply heat up the filling, and then assemble. You can reheat the cauliflower and chickpea mixture in the oven, on the stove, in the air fryer, or in the microwave. If the mixture is frozen, reheat in the oven, or thaw before heating in the microwave or on the stove.

A plate with two roasted cauliflower and chickpea tacos on it, topped with avocado and fresh jalapeño, next to a plate with lime slices and a jar of lime crema, with half an avocado and a plate of tacos next to it

More Taco Recipes to Try

If you liked these roasted cauliflower and chickpea tacos, then check out some of my other favorite taco recipes.

Close up of half a roasted cauliflower and chickpea taco, topped with avocado, lime crema, and fresh jalapeños

Close up of a roasted cauliflower and chickpea taco on a plate, next to a plate with lime slices and a bowl of lime crema, with a sprig of cilantro

Vegetarian

Roasted Cauliflower Chickpea Tacos

These roasted cauliflower and chickpea tacos are bursting with fresh and spicy flavors. Plus, they're vegetarian and gluten-free!

4.69 from 76 votes

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Prep Time 10

Cook Time 35

Total Time 45

Cuisine Mexican

Servings 4