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Roasted Cauliflower & Chickpea Tacos with Avocado Crema

These Roasted Cauliflower and Chickpea Tacos requires 45-minutes, are super simple to make, and are mega-delicious!
Course Entree
Cuisine Mexican-Inspired
Keyword Cauliflower, Chickpeas, quick and easy, taco Tuesday, Tacos, Vegetarian Tacos, weeknight dinners
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Tracey Gene



  • ½ cauliflower head florets
  • 1, 15 oz can chickpeas rinsed and drained
  • ½ white onion sliced
  • 2 garlic cloves minced
  • 2 tbsp avocado oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • Pinch of salt and pepper
  • 2 tbsp Hot Sauce plus more to serve - Use your favorite hot sauce. We like to use Siete's Traditional Hot Sauce
  • Mexican Cheese and Cotija Cheese sprinkle enough cheese per your liking

To Serve:

  • Tortillas - We used almond flour tortillas because we like how crispy they get.
  • Lime Juice
  • Hot Sauce
  • More Cotija Cheese
  • Avocado Crema see below

Avocado Crema:

  • 1 Avocado
  • Juice of 1 lime
  • A handful of cilantro
  • Pinch of salt and pepper plus 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! 

Avocado Crema:

  • 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.