These Roasted Cauliflower and Chickpea Tacos are super simple to make and are mega-delicious! They are seasoned with the perfect amount of spice and topped with delicious cheese and avocado crema, which is out of this world!
Y’all are going to love this simple 45-minute weeknight dinner! And, FYI – the oven does most of the work!
Chickpeas – For plant-based protein and fiber
Avocado Oil – or sub another neutral oil
Mexican Cheese and Cotija Cheese – We like to use a mix of Mexican cheese and Cotija Cheese.
Spices:Cumin, Chili Powder, Smoked Paprika, Cayenne Pepper, Salt, and Pepper.
Tortilla – We like to use Almond Flour tortillas because we like how crispy they get.
Hot Sauce – Use your favorite hot sauce. We like to use Siete’s Traditional Hot Sauce because it has a delicious flavor and no preservatives! We can get it at our local grocery store or online from Thrive Market.
Avocado Crema: Avocado, Lime Juice, Cilantro, Salt, and Pepper.
Table of Contents
Step 1: After the cauliflower, onion, garlic, and chickpeas are done roasting, add the hot sauce and give everything a nice mix to coat the hot sauce all over.
Step 2: After the tortillas are slightly cooked/heated up, add all the ingredients inside, close the tortilla, and bake them in the oven for a few minutes to make them extra crispy, or cook them on the stovetop.
We hope you all love these roasted cauliflower and chickpea tacos! These make an easy weeknight meal, and it’s packed with tons of flavor! Enjoy! ♡
Roasted Cauliflower and Chickpea Tacos with Avocado Crema
5 from 1 vote
These Roasted Cauliflower and Chickpea Tacos requires 45-minutes, are super simple to make, and are mega-delicious!
Mexican Cheese and Cotija Cheesesprinkle enough cheese per your liking
Almond Flour Tortillas
More Cotija Cheese
Avocado Cremasee below
Juice of 1 lime
A handful of cilantro
Pinchof salt and pepperplus more to taste
Preheat oven to 450 degrees F and line a baking sheet with foil.
Add cauliflower florets, minced garlic, sliced onions, and drained and rinsed chickpeas. Add the avocado oil and the seasoning: chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Toss to coat all the veggies and bake for 25 minutes.
While the veggies are roasting, make the avocado crema (see below).
Remove veggies from the oven and add 2 tbsp of your favorite hot sauce. Toss to coat all the veggies.
Using a pan, add tortillas to cook and warm up. (this makes it easier to fold them without breaking).
Add a handful of Mexican cheese mix and Coijta cheese to the center of the tacos, add more hot sauce, and then add the roasted cauliflower and chickpeas. Carefully fold the taco and add it back to the pan to toast on each side for about 5 minutes each.
Serve tacos with the avocado cream, and feel free to add some lime juice, more hot sauce, and cotija cheese!
Add all ingredients to a small food processor and blend until creamy and smooth. Taste and adjust by adding more salt and pepper or lime juice.
After the cauliflower, onion, garlic, and chickpeas are done roasting, add the hot sauce and give everything a nice mix to coat the hot sauce all over. After the tortillas are slightly cooked/heated up, add all the ingredients inside, close the tortilla, bake them in the oven for a few minutes to make them extra crispy, or cook them on the stovetop.