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!
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
- Preheat oven to 425 degrees F.
- Spread cauliflower, chickpeas, onion, and bell pepper on a rimmed baking sheet.
- Drizzle with olive oil then sprinkle with cumin, garlic powder, and salt.
- Stir to coat all ingredients with spices and oil.
- Spread into an even, single layer.
- Bake for 40 minutes, then stir and continue baking until cauliflower is tender and chickpeas are crispy (about 10-15 minutes).
- Fill taco shells with cauliflower chickpea mixture and top with your favorite toppings.