Preheat the oven to 400 degrees F. Lightly grease a large baking sheet or line with parchment paper or a silicone baking mat.
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, warm the tortillas. Pile high with the warm cauliflower and chickpea mixture. Sprinkle on any desired toppings. Enjoy immediately.
TO STORE: This cauliflower taco filling tastes best the day the tacos are made. However, you may keep it refrigerated for up to one day in an airtight container.
TO REHEAT: Warm in a microwave or in an oven, preheated to 350 degrees F, until heated through.
TO FREEZE: I do not recommend freezing this filling as the chickpeas will lose their crunch once thawed.
Serving: 0.25of filling with one flour tortilla and no toppingsCalories: 273kcalCarbohydrates: 42gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gPotassium: 725mgFiber: 9gSugar: 6gVitamin A: 394IUVitamin C: 72mgCalcium: 119mgIron: 4mg
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