Roasted Cauliflower and Chickpea Tacos

Ingredients

• Chili powder

  Spices

  2 tsp or 5g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Sea Salt

  Fine Crystals - Trader Joe's

  1 tsp or 4g

• Lime juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Water

  Plain, clean water

  1 tbsp or 15g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Cauliflower

  Raw

  1 head small or 265g

• Silk plain soy yogurt

  8 oz or 227g

• Lime juice

  Raw

  ⅛ cup or 30g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

• Red cabbage

  Red, raw

  1 cup, shredded or 70g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Preheat oven to 400°F. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water.
2. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
3. To make the lime crema, place the soy yogurt in a small bowl. Add 1/8 cup fresh lime juice and 1/4 cup chopped cilantro. Stir well. Season with salt and pepper, to taste.
4. Assemble the tacos: Take a tortilla and place roasted cauliflower and chickpeas on top. Add red cabbage, jalapeño slices, diced avocado, and chopped cilantro. Drizzle lime crema over the tacos and serve.

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