Roasted Cauliflower Tacos with Chickpeas & Aioli Sauce

Who doesn't love tacos? Mexican food is a favorite around here, for sure! I make these cauliflower tacos all the time and they are always a big hit.  They are full of fiber and therefor filling, meat-free yet full of complex flavors, and most importantly, healthy and delicious!  

This recipe makes enough for about 8 small tacos. So if you have a hungry crew, I suggest doubling the recipe! Serve with rice, beans, and a small side salad. Oh and don't forget the chips and salsa! Enjoy! 

Ingredients:

Cauliflower

• 1 large head of cauliflower, rinsed and chopped into small florets
• 2 Tbl melted coconut oil or olive oil
• 1/2 tsp salt
• black pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

Roasted Chickpeas

• 15 oz can of chickpeas, drained and rinsed
• 1 Tbl coconut oil (melted) or olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

Quick Chipotle Aioli

• 3 Tbl mayonaise or vegan mayo
• 2 tsp vinegar based hot sauce (I like Hank's)
• 2 tsp fresh lemon or lime juice
• 1 tsp honey
• pinch of salt & pepper

Other Ingredients:

• small flour or corn tortillas
• perfectly ripe avocado, cut into slices
• pickled onions
• a squeeze of lime juice, chopped cilantro, thinly slice radish, all optional toppings

Directions:

Preheat oven to 425F

Toss cauliflower with oil, salt, pepper and spices. Spread out on a parchment lined cookie sheet. Roast in the oven for 25-35 minutes, to desired doneness. Check on the cauliflower every 15 minutes or so and toss with a spatula so it cooks evenly. 

The chickpeas have the same spices as the cauliflower so you can make them both at the same time, if you like. Toss the chickpeas with oil and spices. Roast at 425F for 20-25 minutes on a parchment lined cookie sheet. I think the chickpeas are better a little on the soft side for these tacos, so don't cook them for too long making them crispy.

While cauliflower and chickpeas are roasting, slice the avocados and make the aioli sauce. Mix all the ingredients in the aioli sauce in a bowl and whisk until smooth. 

Warm tortillas by wrapping in foil and placing in a 300F oven for 5 to 10 minutes, or so. Or you can also warm them one by one in a dry frying pan turned to medium low heat. To assemble tacos place cauliflower, chickpeas, and sliced avocados on top of a warmed tortilla. Drizzle with the chipotle sauce and any other toppings you like! Serve with rice and beans or a small side salad. Enjoy!