Cauliflower and Chickpea Tacos

Tacos come in many forms from ground beef to fish to veggie, but no matter the filling the end result is deliciousness. I love the crunch from the shell (if you are using that), the savory fillings and the salsas - sometimes sweet as in mango, sometimes spicy as in tomatillo with chilies and sometimes smokey, they all work in one form or another. 

There are times when I shop with purpose and other times with abandon. I browse around the produce section of my favorite store and grab what looks good or what I am in the mood for. Last week at our local market the mangos were on sale for 50 cents each (I know right), so I grabbed 3 or 4 with the hope that we would find a way to incorporate them into our weekly meals. 

Little did I know that chili-roasted cauliflower and chickpeas topped with a colorful, refreshing mango salsa wrapped in a toasty tortilla would land on my table - .the ultimate meatless handheld delight that is low in calories and packed with flavor.

One of the reasons I love mango so much is because of how it can be used in such a variety of savory dishes. Everything from salsa and salads to marinades and stir-fry. It has just the right dose of sweetness to balance out savory, salty and spicy flavors.

Even though the recipe calls for both jalapeños and chili powder, I promise these tacos are not spicy at all. I’d classify their heat level as “warm.” Read on and if you dare, give them a try.

Ingredients

Tacos

10 corn or flour tortillas

4 cups chopped cauliflower (~1 small head)

1 cup cooked chickpeas (if using canned, be sure to drain and rinse them)

3 tbsp extra virgin olive oil

1 tsp chili powder

1 tsp smoked paprika

½ tsp cumin

Zest of 1 lime

Pinch of sea salt and black pepper to taste

Mango Salsa

1 mango, peeled and diced

1 jalapeño, seeded and finely chopped

½ red bell pepper, diced

Juice of 1 lime

3 tbsp fresh cilantro, chopped

Sea salt and black pepper to taste

Instructions

Preheat oven to 425 degrees and line two rimmed baking sheets with foil.

Combine cauliflower and chickpeas in a large bowl. In a smaller bowl, combine olive oil, chili powder, smoked paprika, cumin, lime zest, salt, and pepper. Whisk to combine. Pour over cauliflower and chickpeas and toss to evenly distribute.

Spread mixture evenly onto baking sheets (try to avoid crowding) and roast for 25 minutes, tossing once halfway through.

In the meantime, prepare the salsa by combining all ingredients in a large bowl. Refrigerate until ready to use.

To prepare tacos, fill shells/wraps with cauliflower and chickpeas, top with 2-3 tbsp of mango salsa and additional toppings if desired: cabbage slaw, extra cilantro, lime juice, and yogurt. Enjoy!