Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce

Cook Time 25 mins Serves 8     adjust servings



  • Sauce
  • 2 jalapeño peppers, rough chopped
  • 2 bundles of fresh cilantro, washed and dried
  • juice of 1 medium lime
  • 1/4 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)


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.


Recipe Notes


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