Roasted Cauliflower and Chickpea Tacos

Ingredients

• Chili powder

  Spices

  2 tsp or 5g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Salt

  Table

  1 tsp or 6g

• Lime juice

  Raw

  3 tbsp or 45g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Water

  Plain, clean water

  1 tbsp or 15g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Cauliflower

  Raw

  1 head small or 265g

• Silk plain soy yogurt

  8 oz or 227g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

• Red cabbage

  Red, raw

  1 cup, shredded or 70g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Preheat the oven to 400°F. In a medium bowl, whisk together the chili powder, garlic powder, onion powder, cumin, salt, one-third of the lime juice, olive oil, and water.
2. Stir in the chickpeas and cauliflower florets. Spread the mixture on a greased baking sheet and roast for 30-35 minutes, stirring occasionally, until the chickpeas are slightly crispy and the cauliflower is tender. Remove from the oven and set aside.
3. For the lime crema, combine the soy yogurt, remaining lime juice, and chopped cilantro in a small bowl. Stir well and season with salt and pepper to taste.
4. Assemble the tacos by placing roasted cauliflower and chickpeas on a tortilla. Top with red cabbage, jalapeño slices, diced avocado, and additional cilantro. Drizzle with lime crema and serve.