Cauliflower Chickpea Tacos
Makes: 2 servings
Takes: 35 minutes
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Roasted cauliflower is life. These tacos are a staple for us and if we're having company over, they're a sure crowd-pleaser (just double the recipe). We have some sort of taco-esque meal every week, but always find ourselves coming back to this one. Roasted chickpeas add a nice crunch while the slaw adds a nice pop of brightness.
Roasting Tip: The key to great roasted cauliflower is:
First make sure the cauliflower is totally dry.
Then give it a good oil massage. Really get in there, get in all the nooks and crannies!
Like us, cauliflower needs room to breathe. So give it space on the baking sheet. No one likes to be crowded 😉
Cabbage Tip: Place your cabbage stem side down, cut in half and then into quarters. Remove the core and then thinly slice. Here's a great video if you're a visual learner like us👀
Variations: We love Franks on this taco... because well, we just love Franks. But take your pick. Valentina, Cholula, Tapatio, they all play.
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Steps
01.
Core and thinly slice the cabbage. Toss red onion, cabbage and apple cider vinegar together in a bowl. Leave it to quick pickle while you make the tacos.
02.
Preheat oven to 425℉. Dry off chickpeas and cauliflower with a kitchen towel.
03.
In a large mixing bowl, toss together olive oil, cauliflower and chickpeas. Add the berbere and red pepper flake and massage until everything is well coated. Add salt to taste (we use about 1 tsp).
04.
Toss cauliflower & chickpeas onto a baking sheet and roast in the oven for 20 minutes (use two baking sheets if the cauliflower looks crowded).
05.
After 20 minutes give it a toss, return to the oven and bake for another 10 minutes or until cauliflower is browned and crispy.
06.
Warm the tortillas and assemble the tacos. Garnish with a dollop of non-dairy yogurt and a drizzle of hot sauce.
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