Cauliflower & Chickpea Tacos
Roasting gives cauliflower golden edges and chickpeas a firmer bite for these colorful vegetable tacos. Cumin and smoked paprika season the filling, while cabbage and lime yogurt add crunch and tang. Use a roomy baking sheet so the vegetables roast rather than steam.
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15 minutes prep · 30 minutes cooking · Serves 4
Ingredients
- 1 medium cauliflower, cut into small florets (about 5 cups)
- 1 can (15 ounces) chickpeas, drained, rinsed, and dried
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 8 small corn tortillas
- 2 cups shredded red cabbage
- 1/2 cup plain Greek yogurt
- 1 tablespoon lime juice, plus lime wedges to serve
- 1 tablespoon water, plus more as needed
- Chopped cilantro, optional
How to make it
Heat the oven to 425°F. Line a large rimmed baking sheet with parchment rated for that temperature, or lightly oil the pan.
Toss cauliflower and chickpeas with olive oil, cumin, paprika, garlic powder, and salt. Spread in one layer, using a second pan if crowded.
Roast for 25–30 minutes, turning halfway, until the cauliflower is tender with browned edges. Larger florets may need longer.
Stir the yogurt, lime juice, and water together. Thin with a little more water if needed for drizzling. Warm the tortillas in a dry skillet or according to their package directions.
Fill tortillas with cabbage and the hot roasted mixture. Spoon over the lime yogurt and finish with cilantro and lime wedges if desired.
Tips for a better result
Drying the chickpeas helps them roast. Give the cauliflower space and check the underside for browning before turning. Warm tortillas just before filling so they are more flexible.
Substitutions and serving ideas
Use unsweetened dairy-free yogurt for the sauce if desired. Add avocado slices for a richer taco. Keep the filling and cabbage separate when packing lunch so the tortillas do not become soggy.
Storage and reheating
Refrigerate leftovers in shallow, covered containers within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F. Add a splash of water to saucy dishes if needed. See USDA leftover guidance.
A useful question
Can I make the filling ahead? Yes. Refrigerate the cooked filling promptly, then reheat it until steaming hot throughout. Assemble tacos just before eating for the best texture.
Keep your seasonings easy to find
Keep spice jars labeled and away from heat, light, and moisture. If you are organizing a cooking space, our Spiceo four-piece wall-mounted spice rack set includes four racks and mounting hardware. Jars and spices are not included. Choose a suitable mounting location away from the stove's heat and steam.
What to cook next
Cooking times are estimates; use the doneness checks in the instructions. Recipe image is AI-generated for illustration.