Roasted Cauliflower and Chickpea Tacos


January 19, 2016

RoastedCauliflower&ChickpeasVeganEverydayCourtesy of Vegan Everyday by Doug McNish, 2015 © Reprinted with publisher permission. Available where books are sold including from the TVA Resource Ventre (17 Baldwin Street, second floor) or  Photo care of Colin Erricson.


This new twist on traditional Mexican fare will add spice to your diet — along with a wide range of nutrients.

• Preheat oven to 400°F (200°C)

• Baking sheet, lined with parchment paper

• Blender


  • 1/4 cup grapeseed oil
  • 3 tbsp freshly squeezed lime juice (see Tips, below)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1⁄2 tsp fine sea salt
  • Pinch cayenne pepper
  • 2 cups drained cooked chickpeas (see Tips)
  • 1 head cauliflower, cut into bite-size florets (about 4 cups/1 L)


  • 2 cups thinly sliced red cabbage
  • 1⁄2 cup roughly chopped fresh cilantro leaves
  • 1⁄2 cup thinly sliced red bell pepper
  • 2 tbsp extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1⁄4 tsp fine sea salt


  • 1⁄2 ripe medium avocado
  • 1⁄2 cup water
  • 1⁄2 cup extra virgin olive oil
  • 3 tbsp freshly squeezed lime juice
  • 1 tbsp freshly squeezed lemon juice
  • 1⁄8 tsp fine sea salt
  • 8 to 10 small gluten-free organic corn taco shells
  • Lime wedges
  • Hot sauce

1. Filling: In a large bowl, whisk together grapeseed oil, lime juice, chili powder, cumin, salt and  cayenne. Add chickpeas and cauliflower and toss well. Spread evenly over prepared baking sheet.  Bake in preheated oven for 18 to 20 minutes or until golden brown.

2. Slaw: In a large bowl, toss together cabbage, cilantro, red pepper, olive oil, lemon juice and  salt. Set aside.

3. Avocado Drizzle: In blender, combine avocado, water, olive oil, lime juice, lemon juice and  salt. Process until smooth and creamy. (Store leftover drizzle in an airtight container in the  refrigerator for up to 3 days.)

4. Assembly: Spoon chickpea-cauliflower filling into taco shells. Top with slaw and a liberal  amount of avocado drizzle. Serve with lime wedges and hot sauce on the side.


Use either chickpeas you have cooked yourself or canned, preferably with no salt added. When using canned legumes that contain salt, be sure to rinse and drain them thoroughly before using.  If cooking dried chickpeas, you can use your slow cooker or cook them on the stovetop. A hand-held citrus reamer can be used to extract the juice from lemons and limes. Available in most kitchen supply stores, this tool would be ideal to use for the citrus in this recipe. Choose organic taco shells to avoid GMOs, and check the label to make sure they are gluten-free and do not contain any added wheat. If you prefer, serve the Avocado Drizzle alongside.


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