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These vegan, gluten-free Easy Cauliflower Chickpea Tacos are filled with spicy roasted cauliflower and chickpeas, fresh veggies, and a rich cashew crema topping—you can get the whole meal on the table in 45 minutes.
Ingredients
Scale
Cashew Crema:
- 1 ½ cup raw cashews
- ½ lemon, juiced
- 1 clove garlic
- 1/2 teaspoon white pepper
- About ½ cup plant-based milk, plain, unsweetened
- Salt (as desired, optional)
Roasted Cauliflower and Chickpea Taco Filling:
- 1 medium (about 2 pounds) head cauliflower, broken apart into small florets (about 3 ½) cups)
- 1 (15-ounce) can chickpeas, rinsed, drained
- 2 tablespoons extra virgin olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- ½ teaspoon salt (optional)
Toppings/Base:
- 10 small corn tortillas (learn how to make homemade tortillas here)
- 2 ½ cups finely shredded red cabbage
- 2 avocados, sliced
- 20 cherry tomatoes, sliced in half
- 2/3 cup fresh cilantro, chopped
- 2 stalks green onion, sliced
Instructions
- To make cashew crema: Place raw cashews in a small dish, cover with boiling water, and soak for 15 minutes. Drain off the water, and add cashews, lemon juice, garlic, and white pepper to a small blender container. Add ¼ cup of the plant-based milk, and process the cashew crema until smooth. Add additional plant-based milk as needed to create a smooth, creamy texture. If desired, season with a pinch of salt (optional). Transfer to serving dish. Makes about 2 ¼ cups.
- While cashews are soaking, prepare the Roasted Cauliflower Chickpea Taco Filling: Preheat the oven to 400 F. Place cauliflower florets and chickpeas in a large bowl. Add olive oil, lemon juice, garlic, chili powder, cumin, oregano and salt (optional), and combine well. Spread into a baking sheet, and place in oven. Roast for about 20-25 minutes, until golden brown.
- While filling is baking, assemble toppings and the base to make the tacos. You can prepare the tacos individually, or place all of the toppings on a serving platter for people to prepare their own tacos. Heat the tortillas in the hot oven for about 3 minutes to soften.
- To prepare tacos: layer each corn tortilla with ¼ cup cabbage, ½ cup cauliflower and chickpeas filling, 2 slices avocado, 4 cherry tomato halves, 3 tablespoons cashew crema, 1 tablespoon cilantro, and 1 tablespoon green onions.
- Makes 10 tacos
Notes
May serve all fillings and toppings in individual serving dishes and let guests build their own tacos.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Entree
- Cuisine: Mexican, American
Nutrition
- Serving Size: 1 serving
- Calories: 327
- Sugar: 7 g
- Sodium: 143 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 11 g
