Spice up your taco Tuesday menu with a different version of tacos: Cauliflower Tacos. Not only is this a fun way to spice up your weeknight meal; but using cauliflower as your meat substitute has some added health benefits. Cauliflower gives you a good source of vegetables that are rich in antioxidants to help support the immune system. With strong flavor profiles from the added cumin, chili powder and the caramelization from roasting the cauliflower, you will have no trouble skipping the meat for this meal.
Serving: 4 (2 tacos each)
Ingredients
1 Tbsp. cumin
1 Tbsp. chili powder
1 Tbsp. dried oregano
2 tsp. kosher salt
6 Tbsp. olive oil, divided
2 (15 oz.) cans chickpeas, drained
1 head cauliflower, cut into small florets
1 zucchini, cut into 1/4″ cubes
8 corn tortillas, 6″
2 cups red cabbage, shredded, divided
1 avocado, diced
Instructions
-
- Preheat oven to 400 degrees F.
- Mix together cumin, chili powder, oregano, salt and 4 Tbsp. olive oil.
- Toss chickpeas in half the oil spice mixture and toss cauliflower with the other half of oil spice mixture.
- Roast each on separate baking sheets until crispy (about 30 minutes).
- While chickpeas and cauliflower are in oven, heat remaining 2 Tbsp. olive oil in pan and Sauté zucchini until tender.
- Warm tortillas in the oven for 5 minutes at 400 degrees F.
- Assemble tacos: 1 tortilla, ¼ cup shredded cabbage, ¼ cup chickpeas, ¼ cup cauliflower, and 1 Tbsp. avocado.
