Cauliflower & Chickpea Tacos
These tacos are one of our weekly staples and they’re perfect when we’re looking for a quick and easy meal. These are especially tasty with Emily’s Pico de Gallo when tomatoes and peppers are in season.
Ingredients
1 head of Cauliflower, chopped into 1/2 in to 1/4 inch pieces
1 can of Chickpeas (or 2 cups of soaked Chickpeas)
1 can of Black Beans (or 2 cups of soaked Black Beans)
1 can of Sweet Corn (or 2 cups of fresh Sweet Corn)
1-2 tbsp Olive Oil
Taco Seasoning
Makes enough for 1-2 batches of these tacos. We make it in bulk so its always on hand
1 tbsp Chili Powder
1/2 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Red Pepper Flakes
1/2 tsp Paprika
1 & 1/2 tsp Cumin
1 tsp Sea Salt
1 tsp Black Pepper
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Preheat oven to 375
Combine cauliflower, chickpeas, corn, black beans (all drained) and olive oil in a large bowl and toss to coat. Add 1-2 tbsp taco seasoning and toss together until evenly coated in oil and seasoning.
Pour taco filing onto a large sheet tray and spread evenly so everything is touching the pan to get a good browning on the taco filling.
Cook for 30 minutes, stirring and turning the pan half way through. After 30 minutes, keep an eye on it until its your desired texture. Sometimes we like it extra crunchy, sometimes we like it just cooked through.
Top with your favorite taco condiments and enjoy with corn or flour tortillas.