It’s taco Tuesday, but who needs an excuse to eat tacos!
Roasted Cauliflower & Chickpea Tacos
- 2 cups cauliflower florets
- 1 cup chickpeas
- 1/4 cup tahini
- 3 tsp olive oil
- 2 tsp turmeric
- 2 tsp smoked paprika
- garlic salt
- 4 tortillas
- 1/2 avocado
- 2 tbsp feta
- pickled onions
- yogurt cilantro sauce
Pickled onions should be made at least four hours before you plan to serve. Find my recipe here.
Preheat the oven to 400 degrees. Line a tray with tinfoil and parchment paper.
Wash the cauliflower and pat dry.
Rinse 1 cup of chickpeas in a colander.
In a medium bowl add the tahini, olive oil, turmeric, paprika and garlic salt. Mix until well incorporated. Add the cauliflower and chickpeas to the bowl and mix until they are covered.
Add the cauliflower and chickpeas to the lined tray and spread them out. Place in the oven for 40 minutes.
Make the cilantro yogurt dressing (if you don't already.)
- Gluten free: Use corn tortillas!
- Dairy-Free: Skip the feta and yogurt!
Stay tuned this recipe is part of the January meal plan!