Cauliflower & Chickpea Tacos
Cauliflower & Chickpea Tacos
Quick, easy, healthy, and kids love it -- this recipe checks all the boxes, and it makes a perfect weeknight dinner. It only takes about 10 minutes to prep, and all cooking takes place in the oven, which means I can catch up with the kids or enjoy a margarita with my husband while it’s cooking. Then all I have to do is set up the toppings and taco shells on the table. The kids love to assemble them!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4
Ingredients
- 1 head cauliflower (cut into bite-size pieces)
- 1 can chickpeas (drained, rinsed, patted dry)
- 1 cup red onion (chopped)
- 1 cup red pepper (chopped)
- 2 tablespoons olive oil
- 3/4 teaspoons cumin powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 8 tacos (hard shells)
Toppings
- Black beans
- Salsa
- Lettuce
- Guacamole
Instructions
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Preheat oven to 425 degrees F.
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Spread cauliflower, chickpeas, onion, and bell pepper on a rimmed baking sheet.
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Drizzle with olive oil then sprinkle with cumin, garlic powder, and salt.
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Stir to coat all ingredients with spices and oil.
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Spread into an even, single layer.
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Bake for 40 minutes, then stir and continue baking until cauliflower is tender and chickpeas are crispy (about 10-15 minutes).
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Fill taco shells with cauliflower chickpea mixture and top with your favorite toppings.