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Simple Cauliflower Chickpea Tacos – Sharon Palmer, The Plant Powered Dietitian

Hop onto the cauliflower taco prepare with my tremendous easy recipe for plant-based Simple Cauliflower Chickpea Tacos, which depend on a couple of important components. All it’s important to do is toss collectively a can of chickpeas, crumbled cauliflower, seasonings, EVOO, and lemon juice; pop it within the oven to roast, and whereas it’s cooking, get your toppings assembled and your cashew crema blended. This one-dish meal can match everybody’s meals preferences, as you’ll be able to construct your taco simply the best way you want them. These Cauliflower Chickpea Tacos are additionally a terrific recipe for meal prep—make a batch and construct tacos to benefit from the subsequent day. And, this recipe is the proper spotlight in your subsequent occasion! Colourful, gentle, and scrumptious, it’s positive to please everybody at your desk. Learn to make home made corn tortillas for this recipe right here


Break cauliflower into small florets and mix with chickpeas, olive oil, lemon juice, garlic, chili powder, cumin, and oregano in a bowl.
Unfold cauliflower chickpea taco filling in a baking sheet and roast at 400 F till golden brown (20-25 minutes).
Take away roasted cauliflower chickpea taco filling from the oven, and put together the greens: cabbage, avocado, tomatoes, cilantro, inexperienced onions. Warmth the tortillas to melt them.
Make cashew crema by mixing soaked cashews, garlic, lemon juice, white pepper, and sufficient plant-based milk to make a easy, creamy texture.
Prepare in every tortilla: cabbage, cauliflower chickpea taco filling, avocado slices, cherry tomatoes, cashew crema, cilantro, and inexperienced onions.
Take pleasure in!

Watch easy methods to make this recipe right here.


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Simple Cauliflower Chickpea Tacos

  • Writer:
    The Plant-Powered Dietitian

  • Complete Time:
    45 minutes

  • Yield:
    10 tacos 1x

  • Eating regimen:


These plant-based, gluten-free tacos are stuffed with roasted spicy cauliflower and chickpeas and recent veggies, with a wealthy cashew crema topping—you will get the entire meal on the desk in 45 minutes.

Roasted Cauliflower and Chickpea Taco Filling:

  • 1 medium (about 2 kilos) head cauliflower, damaged aside into small florets (about 3 ½) cups)
  • 1 15-ounce can chickpeas, rinsed, drained
  • 2 tablespoons additional virgin olive oil
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • ½ teaspoon salt (elective)

Cashew Crema:

  • 1 ½ cup uncooked cashews, soaked in water for 30 minutes*
  • ½ lemon, juiced
  • 1 clove garlic
  • 1/2 teaspoon white pepper
  • About ½ cup plant-based milk, plain, unsweetened
  • Salt (as desired, elective)


  • 10 small corn tortillas
  • 2 ½ cups finely shredded crimson cabbage
  • 2 avocados, sliced
  • 20 cherry tomatoes, sliced in half
  • 2/3 cup recent cilantro, chopped
  • 2 stalks inexperienced onion, sliced


  1. Place uncooked cashews (for the cashew crema) in a dish, cowl with water, and soak for no less than half-hour.
  2. Put together the Roasted Cauliflower Chickpea Taco Filling: Preheat the oven to 400 F. Place cauliflower florets and chickpeas in a giant bowl. Add olive oil, lemon juice, garlic, chili powder, cumin, oregano and salt (elective), and mix nicely. Unfold right into a baking sheet, and place in oven. Roast for about 20-25 minutes, till golden brown.
  3. In the meantime, assemble toppings and the bottom to make the tacos. You may put together the tacos individually, or place all the toppings on a serving platter for individuals to arrange their very own tacos. Warmth the tortillas within the sizzling oven for about 3 minutes to melt.
  4. To make Cashew Crema: After the cashews have softened for half-hour, drain off the water and add cashews, together with the lemon juice, garlic, white pepper to a small blender container. Add ¼ cup of the plant-based milk, and course of the cashew crema till easy. Add further plant-based milk as wanted to create a easy, creamy texture. If desired, season with a pinch of salt (elective). Switch to serving dish. Makes about 2 ¼ cups.
  5. To arrange tacos: layer tortillas with ¼ cup cabbage, ½ cup cauliflower and chickpeas filling, 2 slices avocado, 4 cherry tomato halves, 3 tablespoons cashew crema, and garnish with 1 tablespoon cilantro and 1 tablespoon inexperienced onions.
  6. Makes 10 tacos


Could serve all fillings and toppings in particular person serving dishes and let company construct their very own tacos.

  • Prep Time: half-hour
  • Cook dinner Time: 25 minutes
  • Class: Entree
  • Delicacies: Mexican, American


  • Serving Dimension: 1 serving
  • Energy: 327
  • Sugar: 7 g
  • Sodium: 143 mg
  • Fats: 19 g
  • Saturated Fats: 3 g
  • Carbohydrates: 35 g
  • Fiber: 9 g
  • Protein: 11 g

Key phrases: vegan cauliflower tacos, cauliflower tacos

For different plant-based taco recipes, try the next:

Simple Vegan Tacos with Refried Beans and Corn Salsa
Spicy Hummus Veggie Tacos
Jackfruit Black Bean Quinoa Tacos

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