roasted chickpea and cauliflower tacos with cilantro garlic yogurt sauce
Author: radish*rose, adapted from Plated.com
Equipment: Baking sheet, aluminum foil (optional for easy cleanup).
Ingredients
FOR TACO FILLING:
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
FOR PICKLED RED ONIONS:
1 T. sugar
½ c. red wine or sherry vinegar
½ red onion, halved and thinly sliced (I used a mandoline)
FOR AVOCADO:
Avocado
Juice of ½ lime (you'll use the rest of the lime for the yogurt sauce)
FOR 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
TO ASSEMBLE:
2-3 oz. shredded red cabbage or any kind of greens
6-8 corn tortillas
Method
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.
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.
To prep the avocado: Peel, pit, and slice the avocado. Toss with juice of ½ lime.
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.
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 https://radishrose.net/2015/05/12/roasted-chickpea-and-cauliflower-tacos-with-cilantro-garlic-yogurt-sauce/