Chickpea and Cauliflower Tacos with Zesty Lime Slaw
Tacos are a beloved dish, but have you ever tried them with a spicy twist? These curried chickpea and cauliflower tacos are bursting with flavor and offer a unique take on traditio
3Prep min
3Cook min
40Total min
4Serves
Tacos are a beloved dish, but have you ever tried them with a spicy twist? These curried chickpea and cauliflower tacos are bursting with flavor and offer a unique take on traditional tacos. With vibrant spices and a refreshing lime slaw, this recipe is perfect for anyone looking to elevate their taco night. Imagine biting into a taco filled with tender chickpeas and roasted cauliflower, seasoned with aromatic curry spices. The combination of textures and flavors is simply delightful, and the zesty lime slaw adds a refreshing crunch that perfectly complements the warm fillings. Whether you're a seasoned vegetarian or just looking to try something new, these tacos are not only satisfying but also quick to prepare. Gather your ingredients and get ready for a culinary adventure that will have
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cabbage or coleslaw mix
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon honey or agave syrup (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, curry powder, cumin, turmeric, salt, and pepper until evenly coated.
- Roast the Cauliflower: Spread the cauliflower on a baking sheet and roast in the oven for 25-30 minutes, or until golden and tender, stirring halfway through.
- Prepare the Chickpeas: In a separate bowl, toss the chickpeas with a drizzle of olive oil, curry powder, cumin, turmeric, salt, and pepper. Add to the baking sheet during the last 10 minutes of roasting.
- Make the Lime Slaw: In a bowl, combine the shredded cabbage, cilantro, lime juice, and honey or agave syrup (if using). Toss to combine.
- Assemble the Tacos: Warm the corn tortillas in a dry skillet or directly over a flame. Fill each tortilla with roasted chickpeas and cauliflower, and top with lime slaw. Serve immediately.
