Saturday, October 11, 2014

Roasted Cauliflower & Chickpea Tacos

I actually planned and put forethought into making dinner for myself last night. Hooray! I made a couple of changes: I ignored the lime crema and subbed in some feta, because that's what I had available. I kind of regret that decision because it needed something saucier to make it less dry. I also used flour tortillas instead of corn because I dislike corn tortillas. These were okay but they weren't the greatest thing I've ever made. It was a nice change for taco filling, though.


Roasted Cauliflower and Chickpea Tacos
Two Peas & Their Pod

2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sea salt
1 tablespoon fresh lime juice
1 tablespoon water
1 tablespoon olive oil
1 15 oz. can chickpeas, rinsed and drained
1 small head cauliflower, separated into bite-sized florets
Corn tortillas
1 cup finely chopped red cabbage
1 jalapeño, seeded and sliced
1 large avocado, diced
Chopped-up cilantro

For the Lime Crema
1 cup plain Greek yogurt or sour cream
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Salt and pepper, to taste

Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.

To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.

Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!

Servings: 4

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