These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.
I'm finally back with a new recipe of my own.
It's been awhile since I've posted a new recipe of my own. The past couple of months have been hard because I've been dealing with the illness and death of a loved one, who was fighting lung cancer. Even when you know the end is near, it's hard when it happens.
Even when you know the end is near, it's hard when it happens.
Needless to say, I haven't felt much like cooking or being creative in the kitchen, but we still have to eat. So meals lately have been super quick, easy and versatile. In fact, this recipe is a cook once, eat three times maybe more deal.
I absolutely love this Spicy Cilantro Sauce on just about everything. I use it on sandwiches, wraps, veggies, salads, pizza, chips and if course on these easy and delicious chickpea-cauliflower tacos. It has become one of my go-to-meals when I want to eat fast.
Tacos are so easy to make because just about anything can be wrapped in a tortilla for a fun and tasty meal.
Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce
- Cook Time: 25 minutes
- Total Time: 0 minutes
- Yield: 8
Ingredients
- Sauce
- 2 jalapeño peppers, rough chopped
- 2 bundles of fresh cilantro, washed and dried
- juice of 1 medium lime
- ¼ cup extra virgin olive oil
- sea salt to taste
- Cauliflower-Chickpea Filling
- 1 head of cauliflower, cut into florets
- 1 15 oz. can chickpeas, drained and rinsed
- 2 tablespoons of Spicy Cilantro Sauce
- Shell and Toppings
- your choice of flour or corn tortillas
- shredded red cabbage and greens or topping of your choice
- lime wedges (optional)
- vegan sour cream (optional)
Instructions
1.Place peppers, cilantro and lime juice into a bowl of food processor or high-speed blender and process. With the motor running, add olive oil in a slow stream.
2.Season with salt to taste, set aside.
3.Place cauliflower and chickpeas in a large bowl, add 2 tablespoons of spicy cilantro sauce and toss to coat. Transfer to a shallow baking pan and spread evenly.
4.Place in pre-heated oven and bake until cauliflower is fork tender, about 25 to 20 minutes, tossing halfway through cooking.
5.While cauliflower-chickpea mixture is cooking, wrap tortillas in foil and warm in the oven.
6.To assemble, layer cauliflower-chickpea mixture on your tortillas, follow with cilantro sauce, and toppings of your choice. Serve with a wedge of lime and a bit of The Best Vegan Sour Cream.
Notes
Nutrition
- Calories: 159kcal
- Sugar: 4g
- Sodium: 152mg
- Fat: 8g
- Saturated Fat: 1g
- Trans Fat: 0
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0
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