Roasted Cauliflower and Chickpea Tacos with Lime Crema Recipe

1. 1

   Heat oven to 425 degrees F. Rinse cauliflower and break into 1/2-inch florets.

2. 2

   Rinse jalapeno and thinly slice.

3. 3

   Peel onion, halve, and thinly slice 1/2, reserving remainder for another use.

4. 4

   Halve lime.

5. 5

   Halve avocado and discard pit.

6. 6

   Using a spoon, carefully scoop out flesh and discard skin.

7. 7

   Cut into 1/2-inch pieces and squeeze over juice of 1/2 lime.

8. 8

   Drain chickpeas and rinse.

9. 9

   On a baking sheet, toss cauliflower and chickpeas with spice mix, cumin, chili powder, oregano, olive oil, salt, and pepper.

10. 10

    Arrange in a single layer and roast until cauliflower is tender and chickpeas are crisp, 18 to 20 minutes.

11. 11

    While cauliflower and chickpeas roast, in a medium bowl, whisk together Sugar in the Raw, red wine vinegar, and a pinch of salt.

12. 12

    Add sliced onion, being sure its submerged, and set aside at room temperature to pickle for 10 to 15 minutes.

13. 13

    While onion pickles, add juice of remaining 1/2 lime to container with yogurt.

14. 14

    Stir to combine.

15. 15

    Taste and add salt and pepper as needed.

16. 16

    Set aside.

17. 17

    Stack tortillas, wrap in foil, and place in oven to warm for 5 to 10 minutes.

18. 18

    Drain onion and discard pickling liquid.

19. 19

    Divide roasted cauliflower and chickpeas evenly among tortillas on 2 plates and top with shredded red cabbage, sliced jalapeno, pickled onion, and chopped avocado.

20. 20

    Drizzle with crema and serve.

* Per serving · 4 servings · Values may vary.