Cauliflower chickpea tacos

Serves 4

Ingredients

• 1 large cauliflower, in florets
• 1 can chickpeas, rinsed
• 8 corn tortillas
• 3 cups shredded red cabbage
• 1 tbsp avocado oil
• 1 lime, zest and juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Fine salt and black pepper, to taste
• Optional brand pick: Goya Low Sodium Chick Peas (or any no-salt-added chickpeas)

5 steps

Method

1. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment.
2. Cut the main ingredients into similarly sized pieces and spread them out without crowding.
3. Stir the seasonings into the oil, then coat everything evenly.
4. Roast for about 18 minutes, turning halfway, until cooked through with browned edges.
5. Rest for 3 minutes, taste, and finish with the herbs or citrus juice.