roasted chickpea and cauliflower tacos with cilantro garlic yogurt sauce
Equipment: Baking sheet, aluminum foil (optional for easy cleanup).
  • ½ head cauliflower, trimmed and divided into bite-sized florets
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 T. olive oil
  • ½ tsp each: ground cumin, chili powder, dried oregano, smoked paprika (optional but adds a nice smoky touch)
  • Sea salt & freshly ground pepper to taste
  • 1 T. sugar
  • ½ c. red wine or sherry vinegar
  • ½ red onion, halved and thinly sliced (I used a mandoline)
  • Avocado
  • Juice of ½ lime (you'll use the rest of the lime for the yogurt sauce)
  • 1 c. low-fat Greek yogurt
  • Juice of ½ lime
  • 1 clove garlic, pressed
  • ¼ tsp. sugar or agave syrup, more or less to taste (this cuts down on the tartness of the yogurt and lime)
  • ¼ c. chopped fresh cilantro
  • Sea salt & freshly ground pepper to taste
  • 2-3 oz. shredded red cabbage or any kind of greens
  • 6-8 corn tortillas
  1. To make the taco filling: Preheat oven to 425 F. Cover a baking sheet with aluminum foil (optional, but helps make cleanup easy). On the baking sheet, toss cauliflower and chickpeas with 1 T. olive oil, the seasonings (cumin, chili powder, oregano, and smoked paprika), and salt and pepper to taste. Arrange in a single layer and roast for 20 minutes. Wrap your corn tortillas in some aluminum foil and stick them in the oven for the last 5 minutes to warm them up.
  2. To make the pickled onion: Mix the 1 T. sugar and a pinch of salt with the red wine or sherry vinegar. Add your thinly sliced red onion and let pickle while the veggies roast. Drain before using.
  3. To prep the avocado: Peel, pit, and slice the avocado. Toss with juice of ½ lime.
  4. To make the cilantro garlic yogurt sauce: Mix together yogurt, juice of ½ lime, garlic, cilantro, sugar or agave nectar to taste, and salt & pepper to taste. No really, taste it! It's pretty tart without the sugar or agave nectar, so make sure you're satisfied. Adjust seasonings as needed.
  5. To assemble: Make your tacos by filling each corn tortilla with some roasted veg, pickled onions, avocado, and yogurt sauce. Ours made 6 full tacos but you could probably make them smaller and fill 8. Enjoy!!
Recipe by radish*rose at