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Roasted Cauliflower and Chickpea Tacos with Jicama Carrot Slaw

5 from 3 votes
Roasted chickpea and cauliflower tacos on a plate with fresh lime wedges and a carrot jicama cilantro slaw.
Roasted cauliflower and chickpea tacos are super fresh, veggie-packed, and filling with lots of crispy and crunchy textures. This recipe is vegan and gluten-free.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Serving Size 4 -5 people

Ingredients
 

Tacos

  • 1 large head cauliflower
  • 1 can chickpeas, drained and rinsed
  • 3 tbsp avocado oil or olive oil
  • 1 tbsp taco seasoning

Slaw

  • 1 small jicama, peeled and grated or julienned
  • 2 large carrots, peeled and grated or julienned
  • ½ cup cilantro, roughly chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice + more for garnish
  • 1 teaspoon dijon mustard
  • ¾ teaspoon maple syrup
  • salt & pepper, to taste

Extras

  • corn or flour tortillas
  • guacamole
  • lime wedges

Instructions

  • Preheat your oven to 450ºF.
  • Drain and rinse the chickpeas, then place them on a clean tea towel and gently pat them dry to remove as much excess water as you can (if any skins fall off, just discard them). Set aside.
  • Wash the cauliflower, trim off any leaves, cut the tough core off the bottom and discard. Place the cauliflower right-side up (stem side down) on a cutting board and cut it across the head into 1/4 to 1/2 inch slices (like you would a loaf of bread).
  • Spread the cauliflower pieces and the chickpeas onto a large baking sheet (or 2 if needed) and then drizzle with oil followed by taco seasoning. Mix it all up with your hands until the pieces are well-coated, adding more seasoning or oil if needed. Bake for 25 minutes.
  • Make the slaw. Whisk the dressing ingredients in a small bowl. To a large bowl, add the grated/julienned carrots and jicama, and chopped cilantro. Pour over the slaw and toss well to evenly distribute.
  • After the 25 minutes are up, flip over the cauliflower pieces and stir the chickpeas before placing them back in the oven for another 10-15 minutes.
  • Heat your tortillas up, smear on some guacamole, and top with the roasted chickpeas and cauliflower followed by the slaw. Add a squeeze of fresh lime juice and enjoy!

Notes

SUBSTITUTIONS:
No chickpeas? - use another type of white beans or you could try lentils if you're feeling adventurous (French, brown, or green are ideal).
Can't find jicama? - you can also use daikon radish, water chestnuts, or Asian pear (although this option will be sweeter so omit the maple syrup in the dressing).
Hate cilantro? - leave it out.
No limes? - substitute lemon juice instead.
No maple syrup? - use raw honey or granulated sugar.