Cauliflower Tacos
Cauliflower tacos with crispy chickpeas deliver bold flavor and crunchy texture in a satisfying plant-based dinner perfect for taco night!
Foto: Well PlatedBahan-bahan
- 1 medium head cauliflower (about 6 inches in diameter, chopped into florets)
- 1 (15-ounce) can reduced-sodium chickpeas (rinsed, drained, and patted dry)
- 1 small red onion (diced)
- 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
- Flour or corn tortillas (for serving)
- Toppings of choice (thinly sliced cabbage, lime wedges, sliced jalapeños, avocado, plain Greek yogurt (or sour cream))
Langkah-langkah
Preheat the oven to 400 degrees F. Lightly grease a large baking sheet or line with parchment paper or a silicone baking mat.
Place the cauliflower, chickpeas, and red onion in a large bowl, drizzle with olive oil, and sprinkle with the chili powder, chipotle chili powder, cumin, garlic powder, and salt.
Toss to evenly coat, then spread in a single layer on the prepared baking sheet. Bake for 30 to 35 minutes, stirring twice, until the chickpeas are crispy and the cauliflower is just tender. Remove from the oven and set aside.
To serve, warm the tortillas. Pile high with the warm cauliflower and chickpea mixture. Sprinkle on any desired toppings. Enjoy immediately.
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