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    Home » Main Dish Recipes

    Smoky Cauliflower Tacos with Chickpeas (Vegan, GF)

    By Maggie · Published Jan 26, 2021 · Updated Feb 3, 2021

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

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    Cauliflower tacos with chickpeas are smoky and packed full of flavor. These easy gluten-free vegan tacos are going to be your new favorite dinner recipe in no time!

    Smoky Cauliflower Tacos with chickpeas

    Tacos, tacos, tacos! Who wants tacos? That's a stupid question because everyone wants tacos! Am I right? Yes, I am. I eat tacos a minimum of two times per week, and I never ever get sick of them. Want to know why? I hardly ever make the same taco twice because I look at tacos as a blank canvas for any flavor combination you desire.

    I like to make a big batch of vegan flour tortillas or gluten-free tortillas on Sunday and then use them for tacos all week long. These roasted cauliflower tacos were born when I had a whole head of cauliflower and no specific plans for it. I tossed the florets with smoked paprika, cumin, and garlic powder and decided they would make a lovely taco. And they did. These easy roasted cauliflower tacos with chickpeas can be made in about 30 minutes for an easy weeknight meal.

    How to Make Cauliflower Tacos with Chickpeas

    To begin, preheat the oven to 425F (220C) and line a sheet pan with parchment paper. Next, chop a head of cauliflower into bite-sized florets, but don't throw away that cauliflower core! You can chop the core into pieces slightly smaller than the florets and roast them all together.

    In a bowl large enough to hold the cauliflower, mix together smoked paprika, cumin, garlic powder, salt, and aquafaba or oil. Stir together to make a paste, and then toss the cauliflower in it until well coated.

    Cauliflower with spices in a bowl

    Put the cauliflower mixture on the prepared sheet pan and roast for 25-30 minutes tossing once halfway through. The cauliflower should be softened and slightly crispy around the edges when done. Add the chickpeas during the last 5 minutes of cooking to warm through.

    While the cauliflower is roasting, prepare the garlic-lime crema. Add the yogurt, lime, and remaining garlic powder to a small bowl and stir to combine. Season with salt to taste. Set aside.

    When the cauliflower is done roasting, top tortillas with the roasted cauliflower, chickpeas, cabbage, and crema. Garnish with cilantro and avocado if desired.

    Cauliflower taco with chickpeas and cabbage.

    Make Ahead

    For an extra speedy meal, chop the cauliflower ahead of time so it's ready to roast any time. You can also roast the cauliflower up to two days ahead of time and store it in the fridge. Reheat in the oven with the chickpeas at 350F (180C) for 8-10 minutes or until heated through. Enjoy!

    Chickpea cauliflower tacos on a white plate

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    📖 Recipe

    Two vegan cauliflower chickpea tacos on a plate.

    Smoky Cauliflower Tacos with Chickpeas

    Cauliflower tacos with chickpeas are smoky and packed full of flavor.  These easy gluten free vegan tacos are going to be your new favorite dinner recipe in no time!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 8 tacos
    Author: Maggie

    Ingredients

    • 2 tablespoons aquafaba* or olive oil
    • 2 teaspoons ground cumin
    • 2 teaspoons smoked paprika
    • 2 teaspoons garlic powder divided
    • ¼ teaspoon salt plus more to taste
    • 1 small head cauliflower chopped into bite sized florets
    • 1 ¾ cup chickpeas or one 15-ounce can
    • ½ cup unsweetened non-dairy yogurt
    • 2 tablespoons lime juice
    • 8 chickpea flour tortillas
    • 1 cup cabbage thinly sliced
    • 1 avocado chopped, optional
    • ½ cup cilantro chopped, optional

    Instructions

    • Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper. In a small bowl stir together the oil, cumin, paprika, 1 teaspoon garlic powder and ¼ teaspoon salt. Add the cauliflower and toss to coat Put the cauliflower mixture on the prepared sheet pan and roast for 25-30 minutes tossing once halfway through.  The cauliflower should be softened and slightly crispy around the edges when done.  Add the chickpeas during the last 5 minutes of cooking to warm through.
    • Meanwhile make the crema. In a small bowl combine the yogurt, lime juice and remaining garlic powder. Add salt to taste and set aside.
    • When the cauliflower is done roasting, top tortillas with the roasted cauliflower, chickpeas and cabbage, and drizzle with crema.  Garnish with cilantro and avocado if desired. Enjoy!

    Notes

    *Aquafaba is the liquid leftover from a can of chickpeas.  It can be used in place of oil when roasting veggies to reduce calories and fat in the recipe.  Recipe nutrition facts are calculated using aquafaba.

    Nutrition

    Calories: 143kcal | Carbohydrates: 21g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 269mg | Potassium: 381mg | Fiber: 5g | Sugar: 3g | Vitamin A: 363IU | Vitamin C: 24mg | Calcium: 57mg | Iron: 2mg

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      Recipe Rating




    1. Deborah

      March 18, 2021 at 8:01 pm

      5 stars
      Very tasty recipe. The crema sauce is amazing! Highly recommend.

      Reply
    2. Jan

      August 12, 2023 at 11:26 am

      These look fantastic!

      Reply

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    Hi! I’m Sarah, and I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

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