A vegetarian spin on one of my favorites! These Cauliflower Tacos are super simple to make. Dress them up with even more veggie toppings or add some chili flakes and/or hot sauce for a spicy kick
Nutritional value per serving; Calories 280, Fat 10g, Protein 12g, Carbs 35g
1 small head cauliflower, chopped into bite size pieces
1 15oz can chickpeas, drained & rinsed
2 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp minced garlic
1 Tbsp olive oil
Just of 1 lime
Sea salt & pepper, to taste
1 cup finely chopped cabbage (I use the tri-colored coleslaw cabbage mix!)
1 avocado, diced
1 small tomato, diced
4 corn tortillas
1/4 cup cilantro
1/4 cup salsa
2 Tbsp plain greek yogurt or non-fat sour cream (optional)
Preheat oven to 400F.
In a large bowl whisk together the chili powder, cumin, paprika, garlic, olive oil,lime juice and salt & pepper. Add in the cauliflower and chickpeas and toss to combine.
Spread the cauliflower mixture evenly onto a baking sheet and place in oven. Bake for 30-35 minutes or until chickpeas become crispy and cauliflower edges are golden.
Meanwhile prepare your cabbage, avocados and tomatoes and warm the tortillas in a non-stick skillet over medium heat.
Once cauliflower mixture is done remove from oven. Divide the mixture evenly on top of each warmed tortilla. Top with cabbage, avocado, tomato, cilantro, salsa and yogurt. Enjoy!