Cauliflower Tacos
Ingredients
The filling
-
1
medium head
cauliflower
-
1
15-ounce can
reduced-sodium chickpeas
-
1
small
red onion
-
1
tablespoon
extra-virgin olive oil
-
1 ½
teaspoons
ground chili powder
-
1
teaspoon
ground chipotle chili powder
-
1
teaspoon
ground cumin
-
½
teaspoon
garlic powder
-
½
teaspoon
kosher salt
For serving
-
to taste
flour or corn tortillas
-
to taste
toppings (e.g., thinly sliced cabbage, lime wedges, sliced jalapeños, avocado, Greek yogurt)
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- In a large bowl, combine the cauliflower, chickpeas, and red onion with olive oil and spices.
- Toss the mixture to coat evenly and spread it on the baking sheet.
- Bake for 30 to 35 minutes, stirring twice, until the chickpeas are crispy and the cauliflower is tender.
- Warm the tortillas and fill them with the roasted mixture.
- Add any desired toppings and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
273
Total fat
8g
Total carbohydrates
42g
Total protein
11g
Sodium
119mg
Cholesterol
0mg
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