Starting the new year on a healthier note? These scrumptious Cauliflower and Chickpea Tacos from culinary creator Rumi Spice are a nutritious, and meatless, way to still enjoy Taco Tuesday without all the heavy fillings and toppings. We love the unexpectedly delicious combination of chickpeas and cauliflower for a substantial filling that is sure to keep you and your family satisfied. Paired with fresh jalapeno, your favorite guacamole (or smashed avocado!), and Rumi Spice's noteworthy Wild Harvested Ground Black Cumin, we guarantee this meal will become a weekly staple and instant crowd-pleaser!
For those looking to make Taco Tuesday a meal to remember, try out this recipe with some of our favorite taco toppings! We love the oh-so-delicious addition of salty pickled red onions to any type of taco concoction. Twidley Bits' tasty version is pickled with bay leaves and black peppercorns for a winning flavor profile. Sauce fans will love drizzling Aman's mouth-watering Achars, a do-anything Indian pickled condiment, all over their taco creations. Choose from three addicting flavors Mango Piquin Chili, Sesame Tomatillo, and Garlic Serrano Mustard for your ultimate flavor combination! For adventurous eaters that love a bit of the unexpected, try adding Pickled Prince's Pineapple Habanero Hot Sauce, a bright hot sauce that combines pineapple, orange, and habanero. You will love having this unique sauce stocked in your pantry for chicken fajitas, fried rice, late-night hot wings, or marinades.
More about the recipe creator: Patty Doyle created Rumi Spice in an effort to bring flavorful, ethically sourced, and socially responsible spices from Afghanistan to their customers while generating sustainable rural economic development in the country and providing countless jobs to Afghan farmers and women who harvest and process the spices. Their high-quality product range includes other spice blend standouts like Afghan Curry Braise Blend, Traditional Mulling Spice Saffron, and so many more!
Cauliflower and Chickpea Tacos
These vegetarian tacos are a fresh and nutritious upgrade to Taco Tuesday and a yummy way to add more veggies to dinner time! Enjoy with a side of rice and beans or a nice salad.
1 can chickpeas (15 oz can, 1 ½ cup cooked chickpeas or 215g)
4 cups chopped cauliflower florets, loosely packed (360 grams)
3 tbsp oil (30 grams)
2 tbsp lime juice (20 gram or 1 small lime juiced)
½ tsp paprika
½ tsp garlic powder
salt & pepper
6-8 taco shells
1 cup guacamole (or smashed avocado with salt and lime)
cherry tomatoes, chopped
Preheat the oven to 375F.
Drain and rinse the canned chickpeas. Dry completely and add to a large rimmed baking sheet. Next, chop the cauliflower and add to the baking sheet with the chickpeas.
Add the remaining ingredients to the sheet pan including the oil, lime juice, cumin, paprika, garlic powder, salt, and pepper. Using a large spoon, mix the seasoning until the cauliflower and chickpeas are completely coated.
Add the sheet pan to the oven and bake the taco filling for 25-30 minutes until the chickpeas and cauliflower are browned and cooked throughout. Remove and set aside.
Fill each taco shell with 2 Tbsp of guacamole/ smashed avocado on the bottom and then top with a heaping spoonful of the chickpea cauliflower taco filling. Top with chopped cherry tomatoes, jalapeño, and cilantro or your choice of toppings.