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!
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.