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Cauliflower Tacos

Cauliflower Tacos with Roasted Chickpeas and Lime Crema

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Recipe Details

Story

Fact: We’re obsessed with tacos. These vegetarian ones are piled high with some of our favorite ingredients. Nutty, spiced chickpeas are roasted until they’re irresistibly crispy while seasonal cauliflower becomes caramelized and tender. Corn tortillas are layered with all the pretty colors: quick-pickled red onion and vibrant jalapeño peppers. Our lighter take on Mexican lime crema uses Chobani Greek yogurt in place of traditional sour cream for a smooth, creamy sauce that you’ll want to dollop on every taco you meet.

Tags

  • Vegetarian
  • Spicy

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

  • cauliflower
    1 pound
    cauliflower
  • jalapeño
    1
    jalapeño
  • chickpeas
    1 cup
    chickpeas
  • lime
    1
    lime
  • Onion Red Medium Local
    1
    Onion Red Medium Local
  • raw sugar
    1 packet
    raw sugar
  • red wine vinegar
    1/2 cup
    red wine vinegar
  • corn tortillas
    6
    corn tortillas
  • Chobani nonfat Greek yogurt
    1 container
    Chobani nonfat Greek yogurt
  • shredded red cabbage
    1/2 cup
    shredded red cabbage
  • ground cumin
    1/4 teaspoon
    ground cumin
  • dried oregano
    1/4 teaspoon
    dried oregano
  • chili powder
    1/4 teaspoon
    chili powder

What You’ll Need

  • baking sheet
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425[degrees]F. Rinse cauliflower and break into 1-inch florets. Rinse jalapeño and thinly slice as much as desired. Rinse chickpeas. Halve lime. Peel onion, halve, and thinly slice ½. Use remaining onion in another recipe as desired.
  2. Roast Cauliflower and Chickpeas

    Roast Cauliflower and Chickpeas

    On a baking sheet, toss cauliflower and chickpeas with spice mix, 1 tablespoon olive oil, ½ teaspoon kosher salt, and pepper. Arrange in a single layer, transfer to oven, and roast until cauliflower is tender and chickpeas are crisp, 18-20 minutes.
  3. Pickle Onion

    Pickle Onion

    While cauliflower and chickpeas roast, whisk together sugar, red wine vinegar, and a pinch salt. Add onion, submerging. Set aside to pickle at room temperature for 10-15 minutes.
  4. Warm Tortillas

    Warm Tortillas

    While onion pickles, stack tortillas, wrap in foil, and place in oven to warm for 5-10 minutes.
  5. Make Lime Crema

    Make Lime Crema

    While tortillas warm, add juice of ½ lime to container with Chobani yogurt and stir to combine. Taste and add salt and pepper as needed and set aside. Use remaining lime to brighten a glass of water.
  6. Plate Tacos

    Plate Tacos

    Drain onion, discarding pickling liquid. Top warmed tortillas with pickled onion. Add roasted cauliflower and chickpeas, then garnish with cabbage and jalapeño. Drizzle over lime crema. Enjoy your tacos—utensils optional.

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