Easy Cauliflower Chickpea Tacos
Ingredients
Cashew Crema
-
1 ½
cups
raw cashews
-
½
lemon
juiced
-
1
clove
garlic
-
½
teaspoon
white pepper
-
½
cup
plant-based milk
-
to taste
optional
salt
Roasted Cauliflower and Chickpea Taco Filling
-
1
medium
head cauliflower
-
1
15-ounce can
chickpeas
-
2
tablespoons
extra virgin olive oil
-
1
lemon
juiced
-
2
cloves
garlic
-
2
teaspoons
chili powder
-
2
teaspoons
cumin
-
1
teaspoon
oregano
-
½
teaspoon
salt
Toppings/Base
-
10
small
corn tortillas
-
2 ½
cups
finely shredded red cabbage
-
2
avocados
sliced
-
20
cherry tomatoes
sliced in half
-
⅔
cup
fresh cilantro, chopped
-
2
stalks
green onion, sliced
Instructions
- Soak cashews in boiling water for 15 minutes, then drain and blend with lemon juice, garlic, white pepper, and plant-based milk until smooth.
- Preheat the oven to 400°F and combine cauliflower florets and chickpeas with olive oil, lemon juice, garlic, chili powder, cumin, oregano, and optional salt in a bowl.
- Spread the mixture on a baking sheet and roast for 20-25 minutes until golden brown.
- Prepare the toppings while the filling is baking by chopping vegetables and heating the tortillas in the oven for about 3 minutes.
- Assemble the tacos by layering each tortilla with cabbage, the roasted filling, avocado, cherry tomatoes, cashew crema, cilantro, and green onions.
- Serve and enjoy!
Nutrition Facts (estimated)
Servings
10 tacos
Calories
327
Total fat
19g
Total carbohydrates
35g
Total protein
11g
Sodium
143mg
Cholesterol
0mg
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