Roasted Cauliflower & Chickpea Tacos with Lime Crema

After becoming vegetarian, I had to get creative with remaking some of my favorite foods with different ingredients. I missed the experience and flavors of going to a Mexican restaurant, so through trial and error and many different variations, these cauliflower and chickpea tacos came together and were a perfect replacement for the tacos I was missing.  Hope you enjoy them too!

—Julia Salesman (Auxiliary Human Resources Position Management)

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2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
1 Tablespoon fresh lime juice
1 Tablespoon olive oil
1 Tablespoon water
1 15-ounce can chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
corn or flour tortillas

Lime Crema

1 cup plain Greek yogurt (or sour cream)
1/8 cup fresh lime juice
1/4 cup cilantro, chopped
salt and pepper, to taste

Number of portions: 8 tacos

  1. Preheat oven to 400°F.
  2. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water.
  3. Coat chickpeas and cauliflower florets in the seasoning mixture and spread out in a single layer on a greased baking sheet.
  4. Roast for 30-35 minutes until chickpeas are slight crispy and cauliflower is tender.
  5. Remove from oven and set aside.
  6. Mix all the lime crema ingredients together in a small bowl and set aside.
  7. Fill a tortilla with chickpea and cauliflower mixture and drizzle lime crema on top. (You can also add avocado, cabbage, jalapeño, and other taco toppings depending on your preferences.)
  8. Enjoy!