Cauliflower Tacos plus Chickpeas

At a glance

What stands out: Straightforward vegetarian cauliflower tacos are so flavorful! They are a great choice for meatless Monday, as part of a vegetarian diet, or to stretch your meat budget. Cauliflower tacos are satisfying and straightforward to mix.

How long it takes: 50 minutes
Equipment you’ll need: large rimmed sheet pan, mixing bowl
Servings: 4 (2 tacos each)

Meatless Cauliflower Tacos

Even meat lovers enjoy these tacos. We would like to wave a magic wand and make these appear in front of us right now. They are so good! We urge you to give these vegetarian tacos a try. Even if you are a meat-loving carnivore, these flavorful cauliflower tacos are a must-try. Chickpeas and cheese add protein.

They’re straightforward to mix. This sheet pan dinner is a one pan meal which means straightforward clean-up, too! Simply roast taco-seasoned cauliflower, chickpeas, onions, and bell peppers on a large sheet pan in the oven. Once everything is all browned and toasty, stuff the mixture into tortillas, add toppings you love, and enjoy!

Roasting adds great flavor. The onions and peppers become ultra-sweet when they’re roasted. The chickpeas get slightly crispy and add such great texture to these tacos. The cauliflower gets a nice nutty flavor and texture.

Christine W. Said:

“we just made this. It was so tasty! There are even leftovers and we may use them in a frittata. Thanks for the great recipe.”

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Topping Suggestions

We recommend topping these tacos with avocado (or even better, guacamole), pickled red onions, a sprinkle of cheese, a squeeze of lime, and lots of cilantro. Pico de gallo is a fresh tomato salsa that goes well with the cauliflower tacos. Have fun with toppings! Use your favorite taco toppings and make these cauliflower tacos your own. Try drizzling a little from-scratch fry sauce over the tacos, or top them with freshly made salsa verde or from-scratch restaurant-style salsa. We love chipotle salsa, too.

What To Serve with Cauliflower Tacos

Cauliflower tacos are great on their own, but make it a full Mexican fiesta with these side dishes:

• Instant Pot refried beans or crockpot refried beans
• Cilantro lime rice or Mexican rice
• Sautéed fresh corn
• Pineapple margarita
• Air fryer tortilla chips or baked tortilla chips

Make-Ahead, Storage & Reheating

The roasted cauliflower mixture can be stored in the refrigerator for up to 4 days in a covered container. Store tortillas and toppings separately. For best texture, reheat in the oven or in an air fryer. Individual portions can be reheated in the microwave but won’t be as crisp.

Free Meal Plan

Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #67. You’ll find a wholesome recipe for each weekday plus a categorized grocery list.

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Straightforward Fish Tacos Recipe with Blood Orange Salsa

• Yield: 4
• Prep: 15 minutes
• Cook: 35 minutes
• Total: 50 minutes

Ingredients

• 1 head cauliflower (cut into bite-sized florets)
• 1 can (15 ounces) chickpeas, rinsed and drained (garbanzo beans)
• 1 cup chopped red onion ( ¼ of a large red onion)
• 1 cup chopped red bell pepper ( ½ of a large red bell pepper)
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• ¾ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• 8 corn tortillas (flour tortillas are fine, too)

Recommended toppings:

• pickled red onions, cotija cheese, cilantro, avocado, sour cream, sliced jalapeño (choose what you like or other toppings of your choice)

Method

1. Preheat oven to 425°F. Using paper towels or a clean lint-free dish towel, pat the chickpeas mostly dry. Remove excess water from cauliflower using a salad spinner or towels.
2. In a large bowl, combine olive oil, chili powder, cumin, garlic powder, and salt.
3. Add cauliflower florets, chickpeas, chopped onion, and bell pepper to the bowl; toss until well-coated with oil and seasonings. Transfer mixture to a large rimmed sheet pan; spread into a single layer.
4. Bake for 20 minutes, stir and continue baking for 10 to 15 minutes or until cauliflower is tender and chickpeas are crispy.
5. Fill tortillas with cauliflower chickpea mixture and top with your favorite toppings!

Notes

Gluten-free: Corn tortillas are generally gluten-free (check the label) or substitute lettuce wraps.

Vegan/dairy-free: Omit the cheese or use a vegan cheese.

Make your own pickled red onions. It’s straightforward and they keep well in the refrigerator.

To char corn tortillas: One at a time, put a tortilla directly on a gas burner over medium low heat. When lightly charred (about 2 minutes), use tongs to flip the tortilla over and char the other side (about 1 minute).