Cauliflower & Chickpea Tacos
Image: My Intuitive Health
Cauliflower & Chickpea Tacos
Ingredients
- 1 package of soft flour tortillas- (I use the Siete almond flour)
- 1 head of cauliflower
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp ground cumin
- Olive oil, salt, pepper
For the Chickpeas
- 1 15 oz can of chickpeas, drained
- ½ tsp smoked paprika
- ½ tsp chili powder
- ½ tsp curry powder
- Olive oil, salt, pepper
For the Guacamole
- 1 avocado, diced
- 1 small tomato, diced
- 1 garlic clove, minced finely
- Juice of 1 lime
- Salt and pepper
For the Chipotle Crema
- ½ cup plain Greek yogurt
- ½ tsp smoked paprika
- ½ tsp chili powder
- 1 lime juice
- 1 clove of minced garlic
- 1 tbs maple syrup or to taste
- Salt and pepper
- (optional dash of hot sauce)
Pantry Staples
Equipment Needed
- Two sheet trays lined with parchment paper
- Small bowl for the guacamole and fork
- Small bowl for the crema and spoon
- Knife and cutting board
Instructions
Preheat the oven to 425 degrees. Line two sheet trays with parchment paper. Cut the cauliflower into small florets and place with on the sheet tray. Season with oil and spices and roast for 25-30 minutes until they are fork-tender and beginning to char.
To the other tray, add the chickpeas that have been drained, rinsed, and patted dry. Drizzle chickpeas with olive oil, spices, salt, and pepper. Bake for about 25 minutes, or until crispy, shaking the tray once halfway through.
Prepare the crema:
Combine all the crema ingredients in a medium-sized bowl. Taste for seasoning and adjust accordingly.
For the guacamole:
Combine all the ingredients in a bowl and mix. Taste for seasoning and adjust salt and pepper accordingly. I usually make a “rustic” guacamole with larger pieces of tomato and avocado. If you prefer a smoother guacamole feel free to mash the avocado before adding the other ingredients.
To serve:
Layer the tortilla with guacamole, cauliflower, chickpeas, and top with crema. Enjoy!
*this dish is SO versatile. Other variations include roasted butternut squash, roasted sweet potato, or seared shrimp.
Shopping List
Produce
- 1 head of cauliflower
- 1 *ripe avocado
- 2 garlic cloves
- 2 limes
- 1 tomato
Packaged
- Tortilla of choice (I like Siete almond flour for an unprocessed and gluten-free option. You could also use a corn tortilla if you prefer that flavor)
Canned
- 1 15 oz can of garbanzo beans (chickpeas)
Dairy
- ½ cup plain Greek yogurt (or dairy free Greek yogurt)
Pantry Items
- Maple syrup
- Smoked paprika *this is crucial for the smokey flavor*
- Curry powder
- Ground cumin
- Chili powder
- Olive oil
- Salt & pepper
