Cauliflower Tacos
Seasoning and roasting bring a punch of flavor to this cauliflower tacos. They're mouthwatering, healthier, and fit perfectly with special ocassions when we don't want to eat meat, like lent, #meatless mondays, or anytime you feel like it!
Ingredients
- 1 small small cauliflower head, washed and cut into bite-sized florets
- 1/2 purple cauliflower, washed and cut into bite-sized florets
- 1 can garbanzo beans
- 1 tbsp olive oil
- 1 tbsp chili powder or cayenne pepper
- 3 tsps Knorr Selects Granulated Vegetable Bouillon
- 2 lemons (less or more as needed)
- ½ cup finely chopped red cabbage
- 1 jalapeño, sliced
- 1 avocado, chopped in cubes
- 1 cilantro bunch, chopped
- Corn or flour tortillas (your preference)
Instructions
- Preheat oven to 400 F.
- In a medium bowl, whisk chili powder and Knorr Selects Vegetable Bouillon. Stir in washed/rinsed chickpeas. Mix well and bring out. Stir in cauliflower florets
- Roast for around 30 minutes, but occasionally stir the contents during cooking. Turn off the oven once you see the florets are golden brown but tender, and the chickpeas are crispy.
- In the meantime, make cilantro cream: stir in together in a medium bowl sour cream, fresh lime juice, and cilantro. Season with salt and pepper to taste.
- Build your tacos! Start your tortilla with a base of cauliflower and chickpeas, then add your favorite toppings. Mine included: avocado, jalapeño slices, red cabbage, cilantro, and some drops of the crema. Spectacular!