Chickpea and Cauliflower Tacos with Zesty Lime Slaw
Tacos are a beloved dish, but have you ever tried them with a spicy twist? These curried chickpea and cauliflower tacos are bursting with flavor and offer a unique take on traditional tacos. With a zesty lime slaw and aromatic spices, they're a quick and satisfying vegetarian meal.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cabbage or coleslaw mix
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon honey or agave syrup (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, curry powder, cumin, turmeric, salt, and pepper until evenly coated.
- Roast the Cauliflower: Spread the cauliflower on a baking sheet and roast in the oven for 25-30 minutes, or until golden and tender, stirring halfway through.
- Prepare the Chickpeas: In a separate bowl, toss the chickpeas with a drizzle of olive oil, curry powder, cumin, turmeric, salt, and pepper. Add to the baking sheet during the last 10 minutes of roasting.
- Make the Lime Slaw: In a bowl, combine the shredded cabbage, cilantro, lime juice, and honey or agave syrup (if using). Toss to combine.
- Assemble the Tacos: Warm the corn tortillas in a dry skillet or directly over a flame. Fill each tortilla with roasted chickpeas and cauliflower, and top with lime slaw. Serve immediately.
Cook’s tips
- Spread the cauliflower in a single layer on the baking sheet for even roasting and crisp edges.
- Add the chickpeas during the last 10 minutes so they warm through without becoming mushy.
- Warm tortillas individually in a dry skillet over medium-high heat for about 30 seconds per side to make them pliable.
- For extra flavor, squeeze a bit of fresh lime juice over the assembled tacos before serving.
- Adjust the curry powder to your spice preference; start with less and add more if desired.
Substitutions
- Use sweet potato cubes instead of cauliflower for a different texture.
- Substitute Greek yogurt for the honey/agave in the slaw for a creamy dressing.
- Use flour tortillas if corn tortillas are unavailable.
- Replace curry powder with taco seasoning for a more traditional Mexican flavor.
- Use shredded red cabbage for a colorful twist.
Storage & reheating
Store the roasted vegetables and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the vegetables in the oven or microwave, and assemble the tacos just before serving to keep the tortillas crisp.
Frequently asked questions
Can I make this recipe vegan?
Yes, simply use agave syrup instead of honey to keep it entirely plant-based.
Can I use frozen cauliflower?
Yes, but thaw and pat dry thoroughly before roasting to avoid excess moisture and ensure browning.
How can I make the tacos spicier?
Add a pinch of cayenne pepper or chili flakes to the spice mix, or serve with a drizzle of hot sauce.
Can I prepare the slaw in advance?
Yes, but add the lime juice just before serving to keep the cabbage crisp and fresh.
