Crispy Cauliflower Tacos
I have a confession and a stellar recipe for Crispy Cauliflower Tacos for you today.
First up, the confession, because if you are still reading, you are interested in the juicy details. If you are not still reading, I’m hoping it’s because you’ve plowed ahead to the recipe at the bottom of the page. I cannot fault you. These zesty, caramely, crispy cauliflower tacos tempt me to skip ahead too!
The nitty gritty truth: I am prejudiced against cauliflower. Over the years, I’ve read so many articles, either by choice or by social media osmosis, that laud “dark” fruits, like blueberries and raspberries, and “dark” leafy greens, like spinach and kale, as being THE BEST, most super of superfoods to eat, I developed the assumption that a pale ingredient like cauliflower didn’t have anything nutritionally to offer.
It wasn’t that I thought cauliflower was a poor health choice—it is a vegetable not a Twinkie after all—but I assumed that I would be better off choosing one cauliflower’s deep green cousins, broccoli and Brussels sprouts, instead of humdrum, no-color cauliflower.
Then, one day, I had a revelation. I should look up actual facts regarding the nutritional value of cauliflower. How wrong I had been!
Dear cauliflower, I am deeply sorry for the years I left you languishing in the grocery aisle and on the farm stand. You offer a power pack of nutrients, including: potassium, folate (cauliflower is higher in both of these than broccoli!), zinc, vitamin C, vitamin K, and more. You are low in carbs and calories, but high in fiber and iron. You are oh-so good for me and deserve your place on the healthy-living plate.
You also happen to taste KILLER when roasted with chickpeas (which become addictively crispy in the oven), red onions, and a hit of southwest spices.
While I still need a hefty helping of Avocado Hummus to enjoy cauliflower raw, ROASTED cauliflower is an entirely different story. In the oven, the cauliflower becomes tender and almost (forgive me in advance—I can’t find a better word) meaty. It’s hearty, satisfying, and happens to be excellent when stuffed inside a tortilla.
Since we are cauliflower taco-ing today, I roasted the cauliflower with cumin, regular chili powder, and chipotle chili powder, my favorite spice to add to any Tex-Mex recipe. It has a sly, smoky kick that always makes me want second helpings.
I’m partnering with Old El Paso this year to create a series of easy, healthy, and D-LISH recipes, including these Roasted Cauliflower Tacos. I served the tacos inside their whole wheat Taco Boats. If you, like me, enjoy stuffing your taco to the max, these self-standing soft tortillas will be your new favorite way to taco. They can withstand a hefty helping of filling without tearing and are easy to pick up and eat.
Now you have it: my cauliflower confession. Pass the Roasted Cauliflower Tacos, and may I never misjudge an ingredient again!
Tools I used to make this recipe:
Cauliflower Tacos: Easy and delicious! Tex-Mex style roasted cauliflower and crispy chickpeas stuffed inside a flour tortilla. Simple, filling, and healthy!
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 1 medium head cauliflower (about 6 inches in diameter), chopped into florets
- 1 (15-ounce) can reduced-sodium chickpeas, rinsed, drained, and patted dry
- 1 small red onion, diced
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons ground chili powder
- 1 teaspoon ground chipotle chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 4 Old El Paso Whole Wheat Taco Boats
- Toppings: Thinly sliced red cabbage, lime wedges, sliced jalapeños, avocado, plain Greek yogurt (or sour cream)
- Preheat the oven to 400 degrees F. Lightly grease a large baking sheet (or line with a silicone baking mat) and set aside.
- Place the cauliflower, chickpeas, and red onion in a large bowl, drizzle with olive oil, and sprinkle with the chili powder, chipotle chili powder, cumin, garlic powder, and salt. Toss to evenly coat, then spread in a single layer on the prepared baking sheet. Bake for 30 to 35 minutes, stirring twice, until the chickpeas are crispy and the cauliflower is just tender. Remove from the oven and set aside.
- To serve, fill the taco boats with the warm cauliflower and chickpea mixture. Sprinkle on any desired toppings. Enjoy immediately.
- The filling tastes best the day the tacos are made but can be reheated the next day, either in the microwave or in an oven preheated to 350 degrees F.
Serving Size: 1/4 of filling with 1 tortilla boat (no toppings)
- Amount Per Serving:
- Calories: 230
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 573mg
- Carbohydrates: 37g
- Fiber: 9g
- Sugar: 4g
- Protein: 10g
I am sharing this post in partnership with Old El Paso. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you!