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Roasted Cauliflower and Chickpea Tacos ( Recipes )

Dietitian’s Recipe of the week!


roasted-cauliflower-and-chickpea-tacosIngredients: (serves 4)

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 (15 oz.) can of chickpeas, drained and rinsed
  • 1 small head cauliflower, washed and cut into bite-size florets Corn tortillas
  • 1 cup finely chopped red cabbage
  • 1 jalapeño, sliced, seeds removed
  • 1 large avocado, seed removed and diced

For the Lime Crema

  • 1 cup plain Greek yogurt
  • 1/8 cup fresh lime juice

Directions

  1. Preheat oven to 200 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
  2. To make the lime crema, place the Greek yogurt in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.
  3. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado. Drizzle lime crema over the tacos and serve!
 

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