- *Note: this recipe fed just Tyler and I, there were a few chickpeas left on the pan that I licked up later... but double the recipe if you're feeding more than two!
- For the tacos:
- 1/2 of a head of cauliflower, florets cut into bite size pieces
- 1/4 of a red onion, thinly sliced
- 1Tbsp of tomato paste
- 2 tsp of ancho chili powder paste or 2 tsp of regular chili powder
- 1 tsp of ground cumin
- 2 tsp of granulated garlic
- 1 clove of Garlic, grated or minced
- Big pinch of salt
- 2 Tbsp of Olive Oil
- 1 cup of chickpeas, well drained
- Juice of half a lime - save the other half for topping
Tortillas and Toppings:
Corn Tortillas - we love the raw ones!
Cheese
Sour cream
Salsa
Avocado
Fresh lime and cilantro
Really just whatever you like on tacos! The chickpeas are naturally really dry so don't skimp on salsa or sour cream
- Preheat your oven to 425 degrees, in a baking pan or cookie sheet, add the chopped cauliflower and onions and set aside.
2)In a small bowl, stir together the tomato paste, chili powder/paste, cumin, granulated garlic, minced garlic, lime juice, salt and olive oil, pour over the cauliflower mixture and toss well, pop it in the oven for 20 minutes.
3)After the 20 minutes, add the chickpeas to the cauliflower mixture and pop it back in for 15 minutes, remove from the oven, serve with your desired toppings!
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