Cauliflower Tacos with Chili Tahini

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Vegan Cauliflower and Chickpea Tacos

Mix up your typical taco fare with cumin, paprika and garlic-roasted cauliflower and chickpeas. To give the tacos a spicy kick, you’ll drizzle them with chili tahini sauce. Served on corn tortillas, the dish is complete with avocado slices, lime marinated napa cabbage and cilantro. If you want to enjoy a lighter dish, you can easily swap the corn tortillas for lettuce wraps. One tip to maximize your lime juicing is to roll the lime on a flat surface, applying pressure. This will burst some of the cells inside and allow for greater lime juice extraction.

Cauliflower Tacos with Chili Tahini
Serves 2
This plant-based dish offers a unique take on tacos.
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Taco ingredients
  1. 1 cup cauliflower
  2. 1 can chickpeas
  3. 3/4 cup napa cabbage
  4. ½ avocado
  5. 1 tbsp extra virgin olive oil
  6. 1 tsp paprika
  7. 2 tsp ground cumin
  8. 1 lime
  9. 1 clove garlic
  10. 1/4 cup cilantro
  11. 4 corn tortillas
  12. Pink Himalayan salt
Tahini sauce ingredients
  1. 2 tbsp tahini
  2. 2 tsp coconut nectar
  3. 1 tsp apple cider vinegar
  4. 1 clove garlic
  5. ¼ tsp chili powder
  6. 4 tsp water
Prep and bake the cauliflower and chickpeas
  1. Line a baking sheet with foil or parchment paper and preheat oven to 400 degrees Fahrenheit. Wash and dry the cauliflower. Cut the cauliflower into ½ inch florets. Rinse the can of chickpeas in a colander and pat dry. Peel and mince the garlic. On the baking sheet, toss the cauliflower and chickpeas with olive oil, paprika, cumin, 1 clove garlic and a pinch of pink Himalayan salt. Bake for 25 minutes.
Prepare additional taco ingredients
  1. While the cauliflower and chickpeas bake, wash and dry the napa cabbage. Thinly slice the napa cabbage. Halve the avocado lengthwise, remove the pit and scoop it out using a spoon. Thinly slice the avocado. Peel and mince the remaining garlic. Remove and discard the cilantro stems and finely chop cilantro.
Marinate the napa cabbage
  1. In a small bowl, marinate the napa cabbage with the juice from 1/2 of the lime. Mix well.
Make the tahini sauce
  1. In a small bowl, whisk together tahini, coconut nectar, apple cider vinegar, garlic, chili powder, water and a pinch of salt.
Warm the corn tortillas
  1. After the cauliflower and chickpeas have finished baking, set them aside on the parchment paper. Warm the corn tortillas on the baking sheet used for the cauliflower and chickpeas. Heat for 4 minutes in the oven at 400 degrees Fahrenheit.
Plate and serve
  1. Plate the corn tortillas with sliced avocado, cauliflower and chickpeas. Top with napa cabbage, cilantro and a drizzle of chili tahini sauce. Enjoy!
  1. Substitute corn tortillas with lettuce wraps, if desired.
Recipe Name
Cauliflower Tacos with Chili Tahini Sauce
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Average Rating
5 Based on 1 Review(s)

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