Cauliflower Tacos with Roasted Chickpeas and Lime Crema
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Ingredients & Equipment
What we send
- 1 poundcauliflower
- 1 cupchickpeas
- 1Onion Red Medium Local
- 1 packetraw sugar
- 1/2 cupred wine vinegar
- 6corn tortillas
- 1 containerChobani nonfat Greek yogurt
- 1/2 cupshredded red cabbage
- 1/4 teaspoonground cumin
- 1/4 teaspoondried oregano
- 1/4 teaspoonchili powder
What You’ll Need
- baking sheet
- aluminum foil
Prepare IngredientsPreheat 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.
Roast Cauliflower and ChickpeasOn 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.
Pickle OnionWhile 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.
Warm TortillasWhile onion pickles, stack tortillas, wrap in foil, and place in oven to warm for 5-10 minutes.
Make Lime CremaWhile 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.
Plate TacosDrain 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.