Cauliflower Chickpea Tacos

Ingredients:

For the taco filling:
1 can (400 g) chickpeas (or 1 ½ cups cooked chickpeas)
4 cups (360 g) chopped cauliflower florets
3 tablespoons oil (such as avocado oil)
2 tablespoons lime juice (1 small lime)
2 teaspoons cumin
1/2 teaspoon ground paprika
1/2 teaspoon garlic powder
Salt and pepper (to taste)

Taco ingredients:
6-8 taco shells (corn or other)
1 cup guacamole (or mashed avocado with salt, lime, and garlic powder)
Chopped cherry tomatoes
Cilantro (stem removed)
Chopped jalapeno peppers (Jalapa peppers) – only add if you like spicy food!

Directions:

1. Preheat the oven to 190 °C.
2. While the oven is heating, place the canned chickpeas in a colander and rinse under running water. Drain completely and place on a large baking sheet. Then cut the cauliflower into bite-sized pieces and place on the baking sheet with the chickpeas.
3. Also place the remaining ingredients for the taco filling on the baking sheet (including oil, lime juice, cumin, paprika, garlic powder, salt and pepper). Then mix everything with your hands so that the cauliflower and chickpeas are completely coated with the spices.
4. Place the baking sheet in the oven (rack in the middle of the oven). Bake the tacos for 25-30 minutes (until the chickpeas and cauliflower are browned and fully cooked); the cauliflower should be soft enough to pierce easily with a fork or knife. Remove from oven and set aside.
5. Place 2 tablespoons of guacamole in the bottom of each taco basket and top with the chickpea and cauliflower filling. Also top with chopped cherry tomatoes, jalapeño peppers, cilantro, or other toppings of your choice. Enjoy!

NOTE: make sure the chickpeas and cauliflower are completely dry before placing them on a baking sheet and seasoning them. Otherwise, they won’t crisp up properly in the oven.

Yield: 8 small tacos
Recipe: shortgirltallorder.com