So yeah, you could say I'm an experienced taco consumer.
But these roasted cauliflower and chickpea tacos with a tangy lime slaw babies were a whole different story compared to the tacos I've been slumming it with. The smoky roasted cauliflower and chickpeas are soft on the inside with crispy edges. The slaw is tangy and fresh, providing the perfect crunch on top.
But it's when you combine the two inside of a warm corn tortilla that the real magic happens.
Roasted Cauliflower and Chickpea Tacos with Tangy Lime Slaw
- Prep Time:15 mins
- Cook Time:20 mins
- Total Time:35 mins
- 1 head cauliflower chopped into florets
- 1 can chickpeas rinsed
- 1 package corn tortillas
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 bag cole slaw mix
- 1 lime juiced
- 1/3 cup vegenasie
- 2 teaspoon apple cider vinegar
- 1/2 teaspoon dijon mustard
- 1 teaspoon maple syrup
- Salt and pepper to taste
Preheat the oven to 425°F. Line a baking sheet with foil and coat with oil.
Combine your spices in a bowl.
Distribute cauliflower and chickpeas onto the sheet. Sprinkle the spices on top to coat evenly. Bake for 20 minutes.
Begin the dressing for the slaw. Combine the vegenasie, maple syrup, apple cider vinegar, dijon mustard, black pepper and lime juice in a bowl. Whisk vigorously.
Folding dressing into the slaw mix.
Heat your corn tortillas and assemble your tacos. Enjoy!